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Lemon Coconut Squares




Source of Recipe


KRAFT


List of Ingredients




1-1/3 cups finely crushed NILLA Wafers
1 cup sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 tsp. grated lemon peel
2 eggs
1/4 cup lemon juice
2 Tbsp. flour
1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/3 cup BAKER'S ANGEL FLAKE Coconut


Recipe



PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 minutes.
BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.
BAKE 25 to 30 minutes or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled. Cut into 20 squares to serve. Store in tightly covered container in refrigerator.