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LEMON CUSTARD SQUARES
BOTTOM 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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