Layered Lemon Squares

Ingredients

1/2 cup Roberts Butter, softened
1 cup plus 1 tablespoon flour, sifted
1/4 cup powdered sugar, sifted
2 Roberts Eggs, beaten
1 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon freshly grated lemon rind
1/2 teaspoon baking powder
1/4 teaspoon salt shredded coconut

Preparation

Blend butter, 1 cup flour and powdered sugar together thoroughly; pat mixture evenly in a 9 x 9 x 2 inch baking pan. Bake at 300° about 15 to 20 minutes, or until lightly browned. Meanwhile, beat together eggs, granulated sugar, lemon juice and lemon rind; add remaining flour, baking powder and salt. Pour lemon mixture over baked crust and bake an additional 20 to 25 minutes, or until set. Cool; frost with Confectioner's Frosting (page 341) flavored with additional lemon juice. Sprinkle with shredded coconut. Cut into 1 1/2 inch squares.

Recipe Contributed By: Armella Casey Omaha, Nebraska

Yield: 3 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.