Lemon squares with coconut

Yield: 36 Servings

Measure Ingredient
2¼ cup All purpose flour
1 cup Chilled unsalted butter; cut into small pieces
½ cup Powdered sugar
½ cup Sweetened shredded coconut
2 cups Sugar
4 larges Eggs
½ cup Fresh lemon juice
1 teaspoon Baking powder
\N \N Additional powdered sugar

From: claribel@... (Claribel Coronado) Date: Wed, 26 Oct 1994 20:56:00 +0000 This recipe is from the Bon Appetit Nov-94, it is originally from Katheleen's Pantry in Jamestown.

Preheat oven to 350 F. Generously butter 13x9x2 inch baking pan. combine 2 c flour, butter, ½ c powdered sugar and coconut in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes.

Whisk 2 c sugar, eggs, lemon juice, baking powder and remaining ¼ c flour in a large bowl until well blended. Pour over hot crust. Bake until topping is set and light brown, about 25 minutes. Cool in pan on rack (Can be made 1 day ahead. Cover with plastic).

Cut into squares; dust tops of cookies with powdered sugar and serve. Makes 36 squares.



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