Ingredients
1/2 teaspoons Baking Powder
1 cup All-purpose Flour
1 stick Butter, Melted
1/4 cups Powdered Sugar
1 cup Granulated Sugar
1- 1/2 Lemons, Juiced
1/2 teaspoons Salt
2 whole Eggs
1/2 cups Shredded Coconut
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Crystallized maple syrup — baking, rubs, finishing
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Crystallized maple syrup — baking, rubs, finishing
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat the oven to 350 degrees f and lightly spray an 8 x 8 baking pan with cooking spray. 2. in a bowl, combine the flour, butter, powdered sugar and vanilla extract. beat it all together, either by hand or using a mixer, until it resembles wet sand. press it into the prepared baking pan firmly to form the crust. bake the crust for 20 minutes, until golden and set. 3. while the crust is baking, prepare the filling. in another bowl, combine the granulated sugar, lemon juice, lemon zest, baking powder, salt, eggs and coconut. whip it all together either by hand or with a hand mixer until it is fluffy and light. 4. remove the crust from the oven when it is done, and pour the filling into it. put it back in the oven and let it bake for about 25 minutes. the top of the filling should start to slightly brown and become springy to the touch. remove it from the oven again and let it cool. 5. dust the top liberally with powdered sugar, then just cut them into squares and serve! these are really the perfect dessert!