Blueberry Lemon Coconut Squares

By Texaschef11

Ingredients

• Base:
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 scant* cup all purpose flour
• pinch salt
• Topping:
• 1 cup sugar
• 2 Tbsp all-purpose flour
• 1/2 tsp baking powder
• pinch salt
• 1 large egg
• 1 large egg white
• 1/4 cup lemon juice
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup shredded sweetened coconut
• confectioners’ sugar for sprinkling

Preparation

Step 1

Preheat oven to 350°F.

In a medium bowl, stir together the butter and sugar until creamy. Add flour and salt and stir until well combined and crumbly.

Press into the bottom of an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 8-10 minutes, until just barely golden around the edges.

In a medium bowl, combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth.

Sprinkle the blueberries and coconut evenly over the base, and pour the lemon filling over top. Bake for 30 minutes, until golden and set. Cool completely in the pan on a wire rack, then place in refrigerator to chill for 1 hour before serving. Cut into squares and sprinkle with confectioners' sugar.

Note: Bars will keep in the refrigerator for 3- 4 days.

*Scant means "just barely." In this case, I used just slightly less than a cup, not filling completely to the top of the measure.