Lemon Squares

Thursday, 23 December 2010

It appeared seemingly out of nowhere a couple weeks ago. I reckon it dates from the 1950’s or 60‘s because of the typewritten print but I have no idea who gave it to Mom or indeed if it was hers. We did have an old Royal typewriter that she used - and in fact she taught me to type on it as well. I am really grateful to her for that - because of her I can type at lightening speed.

Anyway, I don’t ever remember my Mom making this recipe, but I’m really glad I tried it as as these squares are so yummy. The sharpness of the lemon icing is the perfect foil to the sweet coconut and walnut filling. They keep extremely well in the fridge and are very easy to make too.

I used a disposable aluminum foil pan to make these. It makes for easy cleanup and is perfect if you are transporting them. However any 8 x 8 inch square pan will work just fine.

¾ cup butter

1½ cups flour

2 tablespoons white sugar

½ cup coconut

½ cup chopped walnuts

1¼ cups brown sugar

¼ teaspoon baking powder

2 eggs

Preheat oven to 350℉ (170℃ or 160℃ for a fan oven).

Cream together the butter, flour and white sugar. Pat the mixture into the pan.

Bake in the oven for about 10 minutes. Set aside.

Meanwhile, mix together the coconut, walnuts, brown sugar, baking powder and eggs. Spread over the base and bake for about 20 minutes or until brown.

It does look almost alarmingly brown when it comes out of the oven, but don’t worry, that is exactly how it should be. Set aside to cool.

Mix together ¼ cup softened butter and 2 cups powdered sugar. Add one teaspoon of vanilla and beat together well. Gradually add the juice of a lemon (you may not need it all, or you may need a little more), beating well after each addition until you get a smooth, spreadable icing.

When the squares are completely cool, spread with butter icing. Chill before cutting in small squares. Store covered in the refrigerator.

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