Lemon Squares

I grew up with this recipe. It is very reliable - I have never had the "upside down" effect with this recipe, where the filling sinks to the bottom and the crust rises to the top.

• Ready In: 1 hr
• Yields: 16-24 squares

Ingredients

• 1  cup  shredded coconut
• 1  cup flour
• 2  tablespoons sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup butter or 1⁄2 cup margarine
• 2  eggs
• 3⁄4 cup sugar
• 2  tablespoons flour
• 1⁄4 cup lemon juice
• 1⁄2 lemon, zest of

Directions

1. Preheat oven to 350 degrees.
2. Combine the first four ingredients (coconut, 1 cup of flour, 2 tablespoons sugar and salt) in a large bowl.
3. Cut in - using a pastry cutter or large fork - the butter or margarine until the mixture is crumbly.
4. Gather the particles and, with lightly floured fingers, press evenly and firmly over the bottom and 3/4 of the way up the sides of a 9"x9" pan (pyrex works best).
5. Bake until golden, about 20 minutes.
6. Meanwhile, in a small bowl, beat the eggs, sugar, 2 tablespoons flour, lemon juice and lemon zest.
7. Pour over crust and continue to bake until set - approximately 20 minutes. Cool in pan on rack, and sprinkle with confectioners sugar once cool.