Raspberry Coconut Squares

Contributed By: Kay Davis


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


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.

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