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Desserts

Lemon-Coconut Squares

Lemon-Coconut Squares recipe
photo by:kraft
Every sweet, chewy bite is better than the last. Prepped in 20 minutes, this is what you're bringing next time.
time
prep:
20 min
total:
3 hr 50 min
servings
total:
20 servings
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What You Need

35
  vanilla wafers, finely crushed (about 1-1/3 cups)
1
cup   sugar, divided
1/4
cup  butter or margarine, melted
1
tsp.  zest and 1/4 cup juice from 2 lemons, divided
2
  eggs
2
Tbsp.  flour
1/2
tsp.   CALUMET Baking Powder
1/3
cup  BAKER'S ANGEL FLAKE Coconut

Make It

HEAT oven to 350°F.

MIX wafer crumbs, 1/4 cup sugar, butter and lemon zest until blended; press onto bottom of 8-inch square pan. Bake 8 min.

BEAT eggs and remaining sugar in small bowl with whisk until well blended and thickened. Add lemon juice, flour and baking powder; mix well. Pour over crust; sprinkle with coconut.

BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Refrigerate several hours or until chilled before cutting to serve.

Kraft Kitchens Tips

How to Make Mess-Free Wafer Crumbs
Crushing wafers into crumbs can be a messy task. To keep the crumbs contained, place the whole wafers in a resealable plastic bag. Squeeze the air from the bag, then seal the bag. Run a rolling pin back and forth over the wafers until finely crushed.
How to Store
Refrigerate leftover squares.
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