Lemon-Coconut Squares Recipe

Preheat oven to 350F.

Make crust: Mix wafer crumbs, the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 minutes.

Make filling: Beat eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.

Bake 25 to 30 minutes or until center is set and top is lightly browned.

Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.