Raspberry Coconut Squares

Contributed By: Kay Davis

Ingredients:

For crust:
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 cup butter or margarine
For second layer:
3/4 cup raspberry preserves
For third layer:
4 eggs, beaten
1 1/2 cups granulated sugar
1/2 cup lemon juice
2 teaspoons grated lemon peel
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 cup flaked coconut

Method:

Sift together flour and powdered sugar. In food processor or blender, cut in
butter until mixture is crumbly. Press mixture into a 9 by 13 inch glass
baking dish. Bake at 350 degrees for 20 minutes, or until lightly browned.

Spread with preserves.
Beat together eggs, sugar, lemon juice and lemon
peel. Sift together the 1/3 cup flour and baking powder. Stir into egg
mixture. Add flaked coconut. Pour egg mixture over baked crust. Bake at 350
degrees for about 25 minutes. Cool. Cut into squares.


Return To List Of Recipe Titles