1 tsp. zest and 1/4 cup juice from 2 lemon s, divided
2 egg s
2 Tbsp. flour
1/2 tsp. CALUMET Baking Powder
1/3 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Heat oven to 350°F.
Combine wafer crumbs, 1/4 cup sugar, butter and lemon zest; press onto bottom of 8-inch square pan. Bake 8 min.
Whisk eggs and remaining sugar in small bowl until 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.
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 any leftovers.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.