Lemon Squares III

Recipe View 5 mins Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 1/2 cups flour, 1/4 cup sugar, and 1/2 cup cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Press the mixture firmly and evenly into the bottom of an ungreased 9x9 inch baking pan. (2 minutes)

Recipe View 20 mins Bake the crust for 20 minutes in the preheated oven, or until lightly golden. (20 minutes)

Recipe View 3 mins While the crust is baking, prepare the lemon filling. In a medium bowl, beat the eggs until light and frothy. Stir in the 3 tablespoons of lemon juice. (3 minutes)

Recipe View 3 mins In a separate bowl, combine 1 cup sugar, 2 tablespoons flour, baking powder, and salt. Whisk this mixture into the egg mixture until well combined. Stir in the flaked coconut. (3 minutes)

Recipe View 1 mins Once the crust is lightly golden, pour the lemon filling evenly over the baked crust. (1 minute)

Recipe View 30 mins Return the pan to the oven and bake for 25-30 minutes, or until the center is set and the top is golden brown. (25-30 minutes)

Recipe View 1 hrs Remove from the oven and let cool completely in the pan before frosting. (1 hour)

Recipe View 5 mins To make the frosting: In a small bowl, stir together the confectioners' sugar and softened butter until smooth. Gradually mix in the lemon juice, 1 teaspoon at a time, until you reach your desired spreading consistency. (5 minutes)

Recipe View 5 mins Spread the frosting evenly over the cooled lemon squares. Cut into squares and serve. (5 minutes)