Lemon-Coconut Squares

By carol gorman

Ingredients

• 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

Step 1

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.