Lemon Date Squares Recipe
Ingredients
| 1/2 cup soft butter or margarine | ||
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1/2 cup Bran Buds | ||
| Lemon peel | 1 Teaspoon, grated | |
| Eggs | 2 | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Flaked coconut | 1 Cup (16 tbs) | |
| Pitted dates | 1/2 Cup (16 tbs), chopped | |
| Lemon juice | 1 Tablespoon | |
Directions
1. In medium size bowl beat butter and confectioners sugar until light and fluffy; blend in the 1 cup flour, Bran Buds and lemon peel. Pat evenly into bottom of buttered 8 x 8 x 2-inch baking pan.
2. Bake in moderate oven (350° F.) about 20 minutes.
3. While crust bakes, in medium size bowl beat eggs until foamy; add granulated sugar gradually and beat until thick and lemon colored. Stir in 2 tablespoons flour, baking powder, salt, coconut, dates and lemon juice; spoon over partly baked crust.
4. Bake 30 minutes longer, or until top is firm and brown; cool. Cut into 2 1/2-inch squares. Serve topped with ice cream or whipped cream.
2. Bake in moderate oven (350° F.) about 20 minutes.
3. While crust bakes, in medium size bowl beat eggs until foamy; add granulated sugar gradually and beat until thick and lemon colored. Stir in 2 tablespoons flour, baking powder, salt, coconut, dates and lemon juice; spoon over partly baked crust.
4. Bake 30 minutes longer, or until top is firm and brown; cool. Cut into 2 1/2-inch squares. Serve topped with ice cream or whipped cream.
Chef
