1/2 c Butter or margarine
2 c All purpose flour (divided)
1/2 c Light brown sugar
3/4 c Flaked dried coconut (divide
3 Eggs
1 1/4 c Granulated sugar
1 ts Baking powder
1/4 c Lemon juice
1 ts Grated lemon zest
Powdered sugar
Place butter or margarine in an 8 by 12 inch microwave-safe baking dish.
Microwave on High setting (100 percent power) about 1 minute, to melt.
Stir in 1 cup flour, brown sugar and 1/4 cup coconut. Press into bottom
of
dish. Microwave on High 2 minutes, to set.
Crack eggs into medium-size microwave-safe mixing bowl. Beat well, then
beat in all remaining ingredients, except for powdered sugar, blending
thoroughly. Cover bowl loosely with wax paper and microwave 3 to 4
minutes, or until mixture bubbles and thickens, stirring every minute.
Pour filling into crust; spread out evenly with spatula. Microwave on
High
1 to 2 minutes longer, or until set. Let stand on heatproof surface
until
cool, then cut into bars. Dust with powdered sugar. Makes 2 dozen bars.
