Lemon-Coconut Squares

Lemon-Coconut Squares

For the crust:

1 ½ cups all-purpose flour

½ cup (1 stick) unsalted butter, cut in cubes

½ cup firmly packed light brown sugar

For the topping:

2 eggs

1 cup firmly packed light brown sugar

1 ½ cups flaked or shredded coconut

2 tablespoons flour

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon lemon extract and zest of one lemon

For the icing:

1 cup confectioners' sugar

Juice of 1 lemon

1 tablespoon melted unsalted butter

Mix the crust ingredients well and pat into a buttered 9- by 13-inch pan. Bake in very low oven, 275 degrees, for 10 minutes. Remove pan and increase oven temperature to 350 degrees.

Combine the topping ingredients and spread on top of baked mixture. Return to oven and bake 20 minutes. Combine icing ingredients and, while warm, drizzle with icing.

Yield: 24 (2-inch) squares.

Freezeworthy: No.

Submitted by Gail Sloan, Tampa

Lemon-Coconut Squares 11/27/12 [Last modified: Tuesday, November 27, 2012 4:36pm]

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