Lemon Coconut Squares

Serves 6 (or more)

Kitchen equipment

• Knife, cutting board
• grater
• whisk
• Lemon juicer
• Measuring cup, measuring spoons
• Medium-sized bowl
• 9 inch square baking pan
• Parchment paper or cooking spray
• Wire rack

Ingredients

• 1 cup (250 ml) All-purpose flour (or whole wheat – we used whole wheat)
• 2 tbsp (30 ml) Sugar
• ¼ cup (60 ml) Margarine, non-hydrogenated, or butter, or coconut oil (we used coconut oil)
• 1 cup (250 ml) Brown sugar, packed
• 3 tbsp (45 ml) Lemon juice
• 2 large Eggs
• ½ cup (125 ml) Coconut (we used unsweetened)
• 2/3 cup (150 ml) Icing sugar
• 2 tbsp (30 ml) Lemon juice
• 1 tsp (5 ml) Lemon zest

Directions

1. Preheat oven to 350°F. Spray a 9” square pan with cooking spray or line with parchment paper and set aside.

2. Combine flour and sugar in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Press mixture into baking pan and bake for 10 minutes on middle rack of oven.

3. Combine brown sugar, lemon juice and eggs in a medium bowl, stirring with a whisk. Stir in coconut; pour evenly into pan. Bake an additional 25 minutes or until set.

4. Cool for 10 minutes or longer on a wire rack. Prepare glaze by combining powdered sugar, the rest of the lemon juice and lemon zest. Stir with a whisk. Spread glaze evenly over squares.

Adapted from: Sobeys Dietitians http://docs.com/18H0H (scroll down until you get to this recipe)

IMG_6455trimmed

Advertisements

One thought on “Lemon Coconut Squares

  1. Pingback: September Supper Club |

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s