Lemon-Coconut Squares
From kytigger 15 years ago
- 30 minutes to make
- Serves 20
I acquired this recipe from Kraft foods. The squares need to be refrigerated for a couple of hours before serving.
Ingredients
- 35 NILLA Wafers, finely crushed (about 1-1/3 cups) shopping list
- 1 cup sugar, divided shopping list
- 1/4 cup (1/2 stick) butter or margarine, melted shopping list
- 1 tsp. grated lemon peel shopping list
- 2 eggs shopping list
- 1/4 cup lemon juice shopping list
- 2 Tbsp. flour shopping list
- 1/2 tsp. CALUMET baking powder shopping list
- 1/4 tsp. salt shopping list
- 1/3 cup BAKER'S angel flake coconut shopping list
How to make it
- PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min.
- BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.
- BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.
- How to Make Mess-Free Cookie Crumbs
- Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.
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