Categories: Desserts
Ingredients
- 35 vanilla wafers, finely crushed (about 1-1/3 cups)
- 1cup sugar, divided
- 1/4 cup butter or margarine, melted
- 1 tsp. zest and 1/4 cup juice from 2 lemons, divided
- 2 eggs
- 2 Tbsp. flour
- 1/2 tsp. CALUMET Baking Powder
- 1/3 cup BAKER'S ANGEL FLAKE Coconut
Directions
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HEAT oven to 350°F.
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MIX wafer crumbs, 1/4 cup sugar, butter and lemon zest until blended; press onto bottom of 8-inch square pan. Bake 8 min.
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BEAT eggs and remaining sugar in small bowl with whisk until well blended and thickened. Add lemon juice, flour and baking powder; mix well. Pour over crust; sprinkle with coconut.
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BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Refrigerate several hours or until chilled before cutting to serve.
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How to Make Mess-Free Wafer Crumbs
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Crushing wafers into crumbs can be a messy task. To keep the crumbs contained, place the whole wafers in a resealable plastic bag. Squeeze the air from the bag, then seal the bag. Run a rolling pin back and forth over the wafers until finely crushed.
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How to Store
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Refrigerate leftover squares.