Lemon Coconut Square.
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 49.4
- Total Fat: 3.2 g
- Cholesterol: 6.1 mg
- Sodium: 63.0 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.3 g
- Protein: 0.5 g
View full nutritional breakdown of Lemon Coconut Square. calories by ingredient
Introduction
I've lowered the Carb's- found at Kraft Foods.com, I'll also try some of these without the crust! I've lowered the Carb's- found at Kraft Foods.com, I'll also try some of these without the crust!Number of Servings: 20
Ingredients
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5 NILLA Wafers, finely crushed (about 1-1/3 cups)
1 cup sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 tsp. grated lemon zest
2 eggs
1/4 cup lemon juice
2 Tbsp. flour
1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/3 cup BAKER'S ANGEL FLAKE Coconut
Directions
PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min.
BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.
BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.
Number of Servings: 20
Recipe submitted by SparkPeople user SHELLPRO.
BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.
BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.
Number of Servings: 20
Recipe submitted by SparkPeople user SHELLPRO.
