Coconut Lemon Squares Recipe
Crust:
1 1/2 C. all-purpose flour
1/4 C. sugar
1/2 C. butter or margarine, softened to room temperature
2 t. grated lemon peel
Filling:
3/4 C. sugar
1/2 C. flaked coconut
1/4 C. butter or margarine, softened to room temperature
2 eggs, lightly beaten
1/4 C. fresh lemon juice
2 t. grated lemon peel
Preheat oven to 350� F. Lightly spray bottom of 9-inch square baking pan with
nonstick coating.
In small mixer bowl, combine all crust ingredients. Beat at low speed for 30-90
seconds, or until mixture resembles small peas.
Using your hands, press crumb mixture into bottom of 9-inch square baking pan.
Bake for 15-20 minutes or until edges are lightly browned.
Prepare filling in same bowl. Combine all filling ingredients. Blend at low
speed about 2 minutes. Pour over crust.
Return to oven for additional 25-30 minutes, or until filling is lightly browned
and set. Cool completely. Store in refrigerator.
Cut into small bars.
Makes about 24 small bars.
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