Lemon-Coconut Squares
Yield
25 squaresPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
margarine
or butter, softened |
|
| ¼ | cup |
powdered sugar
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | teaspoons |
lemon zest
grated, if desired |
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
margarine
or butter, softened |
|
| 59 | ml |
powdered sugar
|
|
| 237 | ml |
sugar
granulated |
|
| 1E+1 | ml |
lemon zest
grated, if desired |
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
coconut
flaked |
*
|
Directions
Heat oven to 350℉ (180℃).
Mix flour, margarine and powdered sugar.
Press in ungreased square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, building up ½-inch edges.
Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy.
Pour over hot crust.
Bake about 25 minutes or until no indentation remains when touched lightly in center; cool.
Sprinkle with powdered sugar if desired. Cut into 1½ inch squares.
