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1 1/3 cups finely crushed NILLA Wafers
1 cup sugar, divided
1/4 cup butter or margarine, melted
1 teaspoon grated lemon peel
2 eggs
1/4 cup lemon juice
2 tablespoons flour
1/2 teaspoon CALUMET Baking Powder
1/4 teaspoon salt
1/3 cup BAKER'S ANGEL FLAKE Coconut
Preheat oven to 350 degrees F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 minutes.
Beat eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.
Bake 25 to 30 minutes or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled. Cut into 20 squares to serve. Store in tightly covered container in refrigerator.
Yield: 20 servings (Serving size: 20 servings)
1 cup sugar, divided
1/4 cup butter or margarine, melted
1 teaspoon grated lemon peel
2 eggs
1/4 cup lemon juice
2 tablespoons flour
1/2 teaspoon CALUMET Baking Powder
1/4 teaspoon salt
1/3 cup BAKER'S ANGEL FLAKE Coconut
Preheat oven to 350 degrees F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 minutes.
Beat eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.
Bake 25 to 30 minutes or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled. Cut into 20 squares to serve. Store in tightly covered container in refrigerator.
Yield: 20 servings (Serving size: 20 servings)
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