Lemon Coconut Cream Squares
Ingredients:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup cold butter
2 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 freshly squeezed cup of lemon juice (about 2 lemons)
Zest of 1 lemon
1/2 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened as desired)
Lemon Coconut Cream Squares
Directions:
Preheat oven to 350 degrees F. Preheat to. Generously butter a 20 x 20 cm baking dish or line it with baking paper.
Mix flour and powdered sugar in a bowl. Add butter until mixture resembles coarse crumbs. Press this mixture into the prepared baking dish to form an even layer.
Place in the oven and bake for about 15 minutes or until golden brown. You will need a solid floor that is not too dark.
While baking, mix together eggs, granulated sugar, baking powder, salt, lemon juice, and lemon zest. Stir in the vanilla extract and carefully add the coconut.
Pour this mixture over the baked base – there is no need to chill the base – return the pan to the oven.
Bake for 25-30 minutes or until the center is set and the top is lightly golden. When finished, place in a pot on a wire rack to cool. If desired, sprinkle with additional powdered sugar before cutting into squares. (You may omit the prayer.)
Cut into squares and enjoy to your heart’s content.