Coconut Lemon Squares Recipe
Ingredients
| Biscuit mix | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs), softened | |
| Eggs | 2 | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Flaked coconut | 1 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
| Lemon Glaze | ||
Directions
1. Combine biscuit mix and sugar in a medium-size bowl; cut butter or margarine into mixture with a pastry blender until crumbly. Press into an 8x8x2-inch baking pan.
2. Bake in moderate oven (350°) 15 minutes, or until golden.
3. Beat eggs lightly in a medium-size bowl with a wire whip; beat in sugar until well blended; stir in coconut, pecans, lemon rind and lemon juice until smooth. Pour over baked layer in pan.
4. Bake 30 minutes longer, or until top is golden. Remove pan to wire rack; spread with lemon glaze while still hot, to coat completely. Cool 15 minutes; cut into 2-inch squares. Store in metal container.
2. Bake in moderate oven (350°) 15 minutes, or until golden.
3. Beat eggs lightly in a medium-size bowl with a wire whip; beat in sugar until well blended; stir in coconut, pecans, lemon rind and lemon juice until smooth. Pour over baked layer in pan.
4. Bake 30 minutes longer, or until top is golden. Remove pan to wire rack; spread with lemon glaze while still hot, to coat completely. Cool 15 minutes; cut into 2-inch squares. Store in metal container.
Chef
