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Lemon Shortbread Squares with Coconut

Crust

1 cup all-purpose King Arthur flour

½ cup butter

¼ cup powdered sugar

Filling

1 cup sugar

3 large eggs

¼ teaspoon salt

¾ teaspoon baking powder

¼ cup lemon juice, freshly squeezed

2-3 teaspoons fresh lemon zest

¾ cup coconut flakes

Powdered sugar, optional garnish

Heat oven to 350 degrees. Lightly grease 9-by-9-inch baking dish.

Mix flour, butter and powdered sugar in a food processor until the mixture resembles coarse crumbs. Press shortbread dough into baking dish and slightly up the sides of the dish. Bake the shortbread dough for 20 minutes and remove from the oven.

For the filling: In the workbowl of a stand mixer, beat sugar, eggs, salt, baking powder, lemon juice and lemon zest until the mixture is slightly fluffy. Stir in coconut and pour the lemon filling over the partially baked shortbread crust and bake another 25-30 minutes or until the surface is lightly browned.

Cool and cut into 16 squares. If desired, lightly dust the bars with powdered sugar.

Serves 16.

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