Lemon Coconut Squares

ingredients

Crust:
1/2 cup flaked, sweetened coconut
3/4 cup butter, softened
1/4 cup granulated white sugar
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1/4 tsp. salt

Topping:
4 eggs
1 3/4 cups granulated sugar
1/4 cup all-purpose flour
2 Tbsp. packed, finely grated lemon zest
1/2 cup freshly squeezed lemon juice
1 tsp. vanilla
3/4 cup flaked, sweetened coconut

method

For the crust: Preheat oven to 350° F. Line a 9x13-inch metal baking pan with foil, leaving a 2-inch overhang, then line with parchment paper.

Spread coconut on a rimmed baking sheet. Toast in over for about 7 minutes, stirring once, or until golden (watch carefully!). Let cool.

Reduce oven temperature to 325° F.

Beat butter and sugar in a bowl with electric mixer until light and fluffy. Beat in vanilla. Using a wooden spoon, stir in coconut, flour and salt until crumbly. Press into the bottom of the prepared 9x13 pan.

Bake for 20 minutes, or until firm and golden around the edges. Let cool completely in the pan on a wire rack.

For the topping: In a bowl, whisk together the eggs, sugar, flour, lemon zest, lemon juice and vanilla until blended but not foamy. Pour over cooled crust and sprinkle with coconut.

Bake for about 30 minutes or until topping is slightly puffed at the edges and just set in the centre. Let cool completely in the pan on a wire rack.

Serve immediately or wrap pan tightly or transfer to an airtight container and refrigerate for up to 5 days. Using foil overhang as handles, remove from pan and transfer to a cutting board. Cut into squares. Makes 24 squares.

Adapted from a Summer 2009 Food & Drink recipe