Yup, I found a recipe for those awesome lemon squares you've been craving.
Two words people: freakin' delicious
You're welcome.
This recipe is fool proof so let go, relax and make your momma proud with your newfound baking skills.
Bake time: 50 min
Makes 24 squares
Base
-1 cup (250 mL) all purpose flour
-1 cup (250 mL) sweetened shredded coconut
-1/2 cup (125 mL) sifted icing sugar
-1/2 cup (125 L) unsalted butter, at room temperature
Filling
-6 eggs
-1 cup (125 mL) fresh squeezed lemon juice from about 5 lemons
-1/2 cup (125 mL) all purpose flour
-2 3/4 (675 mL) granulated sugar
1. Preheat oven to 350 degrees F. Blend the base flour, shredded coconut and icing sugar in a medium mixing bowl. With your hands, break the butter into the mixing bowl and blend until mixture resembles coarse crumbs. Spread evenly on the bottom of a 9 x 13 inch pan. Bake in centre of oven until crust starts to golden. Check after 15 min but depending on your oven, it may take 20-22 min. Set on heatproof surface. Reduce oven to 325 degrees F.
2. Whisk eggs with lemon juice in medium mixing bowl. Mix all purpose flour and granulated sugar in separate mixing bowl. Add the dry ingredients to the egg-lemon mixture. Pour over hot baked crust. Bake until the filling no longer jingles in the top of the pan. This should take 30-32 min. Cool on rack and refrigerate.
SERVE COLD
Makes 24 squares
Base
-1 cup (250 mL) all purpose flour
-1 cup (250 mL) sweetened shredded coconut
-1/2 cup (125 mL) sifted icing sugar
-1/2 cup (125 L) unsalted butter, at room temperature
Filling
-6 eggs
-1 cup (125 mL) fresh squeezed lemon juice from about 5 lemons
-1/2 cup (125 mL) all purpose flour
-2 3/4 (675 mL) granulated sugar
1. Preheat oven to 350 degrees F. Blend the base flour, shredded coconut and icing sugar in a medium mixing bowl. With your hands, break the butter into the mixing bowl and blend until mixture resembles coarse crumbs. Spread evenly on the bottom of a 9 x 13 inch pan. Bake in centre of oven until crust starts to golden. Check after 15 min but depending on your oven, it may take 20-22 min. Set on heatproof surface. Reduce oven to 325 degrees F.
2. Whisk eggs with lemon juice in medium mixing bowl. Mix all purpose flour and granulated sugar in separate mixing bowl. Add the dry ingredients to the egg-lemon mixture. Pour over hot baked crust. Bake until the filling no longer jingles in the top of the pan. This should take 30-32 min. Cool on rack and refrigerate.
SERVE COLD