I’d like to apologize, this post was so unprofessional; when I left it last night, everything was done and it was timed to release this morning, as all my posts do. But for some reason, while eating my grapefruit and blueberries this morning, I decided to check it again on my phone and discovered a small typo at the beginning of the post, so I fixed it; unbenounced to me, I hadn’t refreshed the post on the phone to sync with the server, so what I actually did was update an older post, thereby overriding the actual post. ARGHHHHHHH! When I finally saw Norma‘s tongue in cheek comment later that morning, I realized my extreme faux pas. That’s what I get for using multiple devices to update my blog. I shall be ever more careful in the future, thanks Norma for calling me out. My punishment (well, other than mortal embarrassment), is to have to retype the entire post with the exception of the intro below. Now I’ll go stand in the corner.
I know there are many of you who, how shall I say this delicately, can’t stand to be in the same room as coconut, but here chez kitcheninspirations we love the stuff; the taste, texture, colour, aroma (makes me think of a beach vacation), we LOVE it! So this will not be the last coconutty thing we make, and unfortunately, you won’t be able to leave it out as it’s such an integral part of the recipe. So fasten your seat belts and prepare yourself for a chewy, lemony treat!
Chewy Lemon Squares
From Company’s Coming Squares by Jean Pare.
Makes 1 pan 9″ x 9″
First Layer Ingredients:
- 1 1/2 c all purpose flour
- 1/4 c granulated sugar
- 1/2 c butter
First Layer Directions:
- Preheat oven to 350°F.
- Crumble flour, sugar and butter until mealy (you can save time and pulse this in a food processor, metal; blades)
- Press into ungreased 9×9 inch pan. Bake for 20 minutes.
Second Layer Ingredients:
- 2 eggs
- 1/4 cup lemon juice
- 1 c granulated sugar
- 2 tbsp all purpose flour
- 1/2 tsp baking powder
- 1 1/2 cups flaked, unsweetened coconut
- 1/4 tsp salt
- 1 tsp lemon essence
Second Layer Directions:
- Beat eggs slightly. Stir in the rest of the ingredients.
- Spread over shortbread base. Bake at 350°F for additional 30 minutes, until set in the centre and golden in colour.
- Cool and cut into squares, or bars.