Hummingbird Recipe. Lemon (and Coconut) Squares

The Perfect Summertime Dessert

This is the recipe that people request again and again.  It has become a staple for the Reiner nieces and nephews.  It was adapted from my Mom’s recipe for Lemon Squares, however, she forgot to put in the lemon juice, it was still delicious. 

This is a very simple recipe even though it is a two-step process.  First you bake the “crust” then add the filling and continue to bake.  You can be creative and change all of the ingredients to make it your own (there are no leavening agents to worry about).  One of my sisters doubles the crust recipe so that it is a thick, delicious bar.  Another reduces the coconut and uses 2 eggs to make it a harder bar. My brother adds chopped pecans to the filling.  So enjoy

Preheat oven to 375 degrees.

Crust

½ cup light brown sugar

1 stick softened butter

1 cup flour

In mixing bowl combine sugar and butter then add flour. Press dough into a 9 x 13” lightly greased metal pan. Then bake for 7-9 minutes until crust is lightly brown.

Filling

3 large eggs

2 tbsp. lemon juice

1 cup light brown sugar

1 tsp. vanilla

2 cups coconut

While crust is baking combine ingredients in mixing bowl.  (You can add more or less coconut as desired.) 

After crust is lightly brown, remove from oven and smooth mixture onto crust.  Bake for another 20 minutes or until coconut is lightly brown.  Cool for ½ hour and cut into squares.

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