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Coconut Lemon Squares

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Ingredients
  Biscuit mix 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Eggs 2
  Firmly packed brown sugar 1 Cup (16 tbs)
  Flaked coconut 1 Cup (16 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 1 Tablespoon
  Lemon glaze 1 Cup (16 tbs)
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.

Recipe Summary

Method: 
Baked

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