LEMON SQUARES
Serving Size : 12

2 1/4 cups all-purpose flour  
1 cup chilled, unsalted butter cut into small pieces
1/2 cup powdered sugar  
1/2 cup sweetened shredded coconut  
       
2 cups sugar  
4 large eggs  
1/2 cup fresh lemon juice  
1 tsp. baking powder  
    additional powdered sugar  

Preheat oven to 350 F. Generously butter 13x9x2-inch pan. Combine 2 cups flour, butter, 1/2 cup 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 cups sugar, eggs, lemon juice, baking powder and remaining 1/4 cup flour in 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 a day ahead. Cover with plastic.)

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

More RECIPES

Please send any questions, comments, pointers, mistakes, or omissions to masranch@vegcountry.com thanks!
Vegetarian Country home page.