Lemon Coconut Squares

CLASSIC TANGY GOODNESS

Base:
1 cup melted butter
2 cup flour
1/2 cup sugar

Combine all and press into a 9" x 13" pan. Bake at 350 degrees for 20 minutes

Lemon Topping:
4 eggs
2/3 cup lemon juice
1 1/2 cups sugar
1/4 cup flour
1 t baking powder
1 1/2 cups toasted coconut

Combine all and pour over cooked base. Bake fore a further 25 minutes.
Cool completely before cutting.

BAKER'S NOTES: The recipe calls for 2 cups of sugar and no coconut in the topping, but I reduced the sugar and added toasted coconut pieces. Do as you please.
Also, I prefer these squares chilled in the fridge. Very refreshing.