Best. Lemon. Squares. Ever. It’s the fresh lemon and coconut that does it! Plan ahead as they need to chill before serving. I got this recipe years ago from my friend Susan C. and think of her each time I make them.
Ingredients:
1 cup all purpose flour
1/4 cup powdered sugar
1/2 cup butter, melted
1 cup sugar
1/2 teaspoon baking powder
2 slightly beaten eggs
2 Tablespoons fresh lemon juice (about 1 large lemon)
2 teaspoons grated fresh lemon peel (use a zester and only zest the outer yellow peel, avoid the white)
1/2 cup flaked, sweetened coconut
Directions:
- Pre-heat oven to 350 degrees F.
- Spray an 8×8 glass baking pan with Pam cooking spray.
- Sift together flour and powdered sugar into a bowl.
- Add melted butter and stir until well combined.
- Press mixture into pan and bake 20 minutes.
- Meanwhile, combine sugar, baking powder, eggs, lemon juice, lemon peel, and coconut. Stir well with a fork.
- Pour lemon mixture on top of warm crust.
- Bake additional 25 minutes, until lightly browned.
- Cool completely.
- Cover with plastic wrap and refrigerate at least 1 hour.
- Cut into squares and serve cold, sprinkled with additional powdered sugar.
