Coconut Lemon Squares

This is one of my favorite recipes and was given to me by a friend when I lived in Albuquerque, New Mexico some 18 years ago.  This recipe predates the Betty Crocker lemon bar mix in a box to which you add various liquids.  And it is far superior.  What you won't find in my recipe is partially hydrogenated oils, modified anythings, artificial flavors and colors, and Bht preservative.  What you will find is delicious natural lemon flavors from real lemons.  The only problem with the recipe is that it only makes an 9" by 9" square pan which disappears fast!


Preheat oven to 350 degrees F.


Grease a 9"x9" pan.


Bottom layer:
1/2 butter
1/4 sugar
1-1/4 cups flour


Cream butter and sugar; add flour and blend well.  Pat dough evenly into pan; bake 15 minutes until lightly browned.  Cool in pan on wire rack.


Topping:
1 cup sugar
2 Tbsp flour
1 tsp baking powder
2 eggs, lightly beaten
2 Tbsp fresh lemon juice
2 tsp grated lemon rind
1/3 cup shredded coconut


Stir together dry ingredients.  Add eggs, juice, grated rind, and coconut.  Blend well.  Spread topping over cooled dough and sprinkle with a little more coconut.  Bake 25-35 more minutes.  Center should be firm and edges lightly browned.  Cool thoroughly in pan and cut in squares.


Note:  Lime juice and rind can be substituted for lemon.


This is pretty much a no-fail recipe.