Recipe - Lemon Squares With Coconut

2 One fourth cup All purpose flour
1 cup Chilled unsalted butter; cut
into small pieces
One half cup Powdered sugar
One half cup Sweetened shredded coconut
2 cup Sugar
4 lg Eggs
One half cup Fresh lemon juice
1 teaspoon Baking powder
Additional powdered sugar

From: claribel@u.washington.edu (Claribel Coronado)

Date: Wed, 26 Oct 1994 20:56:00 +0000
This recipe is from the Bon Appetit Nov94, it is originally from
Katheleen's Pantry in Jamestown.

Preheat oven to 350 F. Generously butter 13x9x2 inch baking pan. combine
2 cup flour, butter, One half cup powdered sugar and coconut in processor and
process until moist clumps form. Press onto bottom of prepared pan. Bake
until edges are golden, about 20 minutes.

Whisk 2 cup sugar, eggs, lemon juice, baking powder and remaining One fourth cup flour
in a large bowl until well blended. Pour over hot crust. Bake until
topping is set and light brown, about 25 minutes. Cool in pan on rack (Can
be made 1 day ahead. Cover with plastic).

Cut into squares; dust tops of cookies with powdered sugar and serve. Makes
36 squares.

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