Recipe: Creamy Lemon Squares with Coconut Topping (using sweetened condensed milk)

CREAMY LEMON SQUARES

1 can (14 ounces) Borden Eagle brand sweetened condensed milk
1 to 2 tablespoons grated lemon peel
1/4 cup lemon juice
2 cups Gold Medal all-purpose flour*
1 cup sugar
3/4 cup margarine, softened
1/4 teaspoon salt
1/2 cup flaked coconut

Heat oven to 375 degrees F. Grease rectangular pan, 13x9x2-inches.

Mix milk, lemon peel and lemon juice in small bowl until thickened; reserve.

Mix remaining ingredients except coconut until crumbly; reserve 1 1/2 cups crumbly mixture. Press remaining crumbly mixture firmly in pan. Spoon milk mixture by tablespoonfuls over top; spread carefully to cover.

Mix coconut and reserved crumbly mixture. Sprinkle evenly over milk mixture; press lightly.

Bake until light golden brown, 25 to 30 minutes. Run knife or metal spatula around edges to loosen; cool.

Cut into about 1 1/4-inch squares. Cover and refrigerate any remaining squares.

*lf using self-rising flour, omit salt.

Note: Unbleached flour can be used in this recipe.

Makes 48 squares
From: Recipelink.com
Source: Recipe clipping: Gold Medal All-Purpose Flour bag