Make Coconut Lemon Squares ~ I came across this wonderful treat in my “Betty Crocker’s low fat, low-cholesterol cooking today” book that I have been unable to use for years since I was diagnosed with Celiac disease. But due to the invention of Gluten Free Bisquick (yay!) this so easy to make. And if I do say so myself, they turned out pretty darn yummy too. I took the lot to the office and they got rave reviews (maybe some of my co-workers will blog their comments). But, I must tell you I have NO idea how low fat or low cholesterol these really are. Enjoy!
1 cup plus 1 tablespoon Gluten Free Bisquick (for non-gluten free use Reduced Fat Bisquick)
2 tablespoons powdered sugar
2 tablespoons plus 1 teaspoon firm margarine (I Can’t Believe It’s Not Butter is what I used)
3/4 cup granulated sugar
1/4 cup flaked coconut
2 teaspoons grated lemon peel
2 tablespoons lemon juice (I used fresh lemons for better taste)
1/2 cup fat-free cholesterol-free egg product (I used liquid egg whites)
Lemon Glaze (recipe below)
1/2 cup powdered sugar
1 tablespoon lemon juice
Mix ingredients until smooth
Heat oven to 350°. Mix 1 cup baking mix and the powdered sugar in small bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives (I just used a fork and smashed it) until crumbly. Press in to an un-greased square pan, 8x8x2 inches. Bake about 10 minutes or until light brown. It will have cracks in the crust.
Mix remaining ingredients except Lemon Glaze. Pour over baked layer. Bake about 25 minutes or until set and golden brown. Loosen edges from sides of pan while still warm. Spread with Lemon Glaze. Cool completely, about 1 hour. For bars, cut into 3 rows by 4 rows. For squares, cut into 4 rows by 4 rows.
*Please note, I put the Lemon Glaze on when it came out of the oven and it didn’t seem like enough because it just absorbed in, so I made extra and added it about an hour later to give a more “frosting” type appearance.