Coconut Lemon Fingerpie Squares

Ingredients:
Crust:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup sweet butter, softened
2 teaspoons grated lemon peel

Filling:
3/4 cup sugar
1/2 cup coconut
1/4 cup sweet butter, softened
2 eggs
1/4 cup lemon juice
2 teaspoons grated lemon peel

Procedure:
1. Preheat oven to 350F.
2. In a 1-quart mixing bowl, combine all crust ingredients.
3. Beat at low speed, scraping sides of bowl often, until mixture resembles small peas.
4. Press evenly into 9-inch square baking pan.
5. Bake near center of oven for 15 to 20 minutes, or until edges are lightly browned.
6. Meanwhile, prepare filling in same 1-quart bowl.
7. Combine all filling ingredients.
8. Blend at low speed until well blended, 1 to 2 minutes.
9. Pour over crust.
10. Return to oven.
11. Bake 20 to 30 minutes or until filling is lightly browned and set.
12. Cool completely.
13. Cut into bars.
14. Store in refrigerator.

Yields 2 dozen bars.

Source:
Kathryn Matthews 
Date Originated:	November 20, 2010
Last revised:	12/05/10