I made these, as well as my FAMOUS Ginger Crinkles for my last day at work with all the ladies, before I leave to a new Ministry.
They are always a BIG hit. You should try making them and see how fast they go!
Crust
1/2 cup butter or margarine
1/4 cup sugar
1 1/2 cup flour
Lemon Filling
2 eggs
3 tbsp lemon juice
zest of 1 lemon
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1 cup coconut
Preheat to 350 degrees.
In 9x9 pan, mix butter, sugar, and flour for crust until crumbly like pictures below (you can do it in a bowl as well). I used a pastry cutter.
Press evenly into ungreased pan and bake for 15 to 20 minutes, until starting to get a little golden around the edges.
While crust is baking, beat the eggs and add the remaining ingredients.
Once crust is done, take out of over, pour lemon coconut mixture over crust and spread evenly.
Put into the oven for 15 to 20 minutes.
Do not let it cook for too long, or the lemon will be dry and not custard like. Make sure to check after 15 minutes.
Let it cool before cutting it into squares.
1 comment:
I don't do sweets but these little bites size of coconut and lemon just filled your month with yummy goodness. You have got to try this to experience it!
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