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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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