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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

LEMON CUSTARD SQUARES

CRUST:

1 cup flour
1 cup Graham wafer crumbs
1 cup coconut
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened

FILLING:
1 can (300 ml) condensed milk
2 egg yolks
1/2 cup lemon juice

TOPPING:
2 egg whites
2 tablespoons sugar

Preheat oven at 350 degrees.
Bottom crust:
Combine ingredients in a large bowl. Mix well together. Press one half into an 8-inch square pan. Save remaining half of crumb mixture for the top.
Filling:
In a mixing bowl, combine milk, egg yolks and lemon juice. Beat 1 minute. Spread over bottom mixture.
Topping:
Beat egg whites and sugar until it reaches the consistency of meringue. Spread on top of filling. Spoon remaining crumbs mixture over top. Bake for about 25 minutes and until top is brown.


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