LEMON SHORTBREAD COCONUT
Preparation time 15 minutes
Baking Time 50 minutes
Makes 24 squares
1 cup all-purpose flour
1 cup sweetened shredded coconut
1/2 cup sifted icing sugar
1/2 cup unsalted butter, at room temperature
1 cup freshly squeezed lemon juice, from about 4
1/2 cup all-purpose flour
2 1/2 cups granulated sugar
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. Do not overcook. . 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.
This recipe was published by Chatelaine magazine in Canada. The amount of sugar has been reduced.