LEMON COCONUT SHORTBREAD SQUARES

LEMON COCONUT SHORTBREAD SQUARES image

Categories Cookies

Yield 24 squares

Number Of Ingredients 10

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BASE
1cup(250 mL) all-purpose flour
1cup(250 mL) sweetened shredded coconut
1/2cup(125 mL) sifted icing sugar
1/2cup(125 mL) unsalted butter, at room temperature
FILLING
6eggs
1cup(250 mL) freshly squeezed lemon juice, from about 4 lemons
1/2cup(125 mL) all-purpose flour
2 3/4cups(675 mL) granulated sugar

Steps:

1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Check after 15 min of baking but it may take 20 to 22 min in total. Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C). 2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving. Make Ahead Squares will keep well in the baking pan, covered and refrigerated, up to 3 days, or cover with foil and freeze up to 1 month. Defrost in refrigerator and cut just before serving.