- 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
Preparation time 20mins
Adapted from kraftrecipes.com
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.
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 resalable 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.