Lemon squares with coconut
36 Servings
Ingredients
| Quantity | 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 |
| Additional powdered sugar | ||
Directions
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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