1/2 cup butter or margarine
2 cups all-purpose flour, divided
1/2 cup light brown sugar
3/4 cup coconut flakes, divide
3 eggs
1 1/4 cups granulated sugar
1 teaspoon baking powder
1/4 cup lemon juice
1 teaspoon grated lemon zest
powdered sugar
Servings: 24
1. Place butter or margarine in an 8 by 12 inch microwave-safe baking dish. Microwave on High setting (100 percent power) about 1 minute, to melt. Stir in 1 cup flour, brown sugar and 1/4 cup coconut. Press into bottom of dish. Microwave on High 2 minutes, to set.
2. Crack eggs into medium-size microwave-safe mixing bowl. Beat well, then beat in all remaining ingredients, except for powdered sugar, blending thoroughly. Cover bowl loosely with wax paper and microwave 3 to 4 minutes, or until mixture bubbles and thickens, stirring every minute.
3. Pour filling into crust; spread out evenly with spatula. Microwave on High 1 to 2 minutes longer, or until set. Let stand on heatproof surface until cool, then cut into bars. Dust with powdered sugar. Makes 2 dozen bars.
2 cups all-purpose flour, divided
1/2 cup light brown sugar
3/4 cup coconut flakes, divide
3 eggs
1 1/4 cups granulated sugar
1 teaspoon baking powder
1/4 cup lemon juice
1 teaspoon grated lemon zest
powdered sugar
Servings: 24
1. Place butter or margarine in an 8 by 12 inch microwave-safe baking dish. Microwave on High setting (100 percent power) about 1 minute, to melt. Stir in 1 cup flour, brown sugar and 1/4 cup coconut. Press into bottom of dish. Microwave on High 2 minutes, to set.
2. Crack eggs into medium-size microwave-safe mixing bowl. Beat well, then beat in all remaining ingredients, except for powdered sugar, blending thoroughly. Cover bowl loosely with wax paper and microwave 3 to 4 minutes, or until mixture bubbles and thickens, stirring every minute.
3. Pour filling into crust; spread out evenly with spatula. Microwave on High 1 to 2 minutes longer, or until set. Let stand on heatproof surface until cool, then cut into bars. Dust with powdered sugar. Makes 2 dozen bars.
