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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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From my Great Aunt's collection. She clipped this one from the Chicago Tribune, where it had won the weekly Favorite Recipe prize of $10. This is different from the other lemon delight recipes in that is contains no pudding mix or gelatin - this one is made with sweetened condensed milk and contains nuts & coconut. Ingredients:
1/2 cup chopped walnuts |
1/3 cup flaked coconut |
1/2 cup margarine or 1/2 cup butter |
1 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
2 tablespoons brown sugar |
2 tablespoons powdered sugar |
1/2 teaspoon vanilla extract |
1 cup whipped cream (unsweetened) |
1 (14 ounce) can sweetened condensed milk (not evaporated!) |
1/2 cup lemon juice |
2 teaspoons grated lemons, zest of |
Directions:
1. Combine nuts and coconut in a 9 square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool.
2. Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs.
3. Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later.
4. Press dough into the bottom of a buttered 9 square baking pan and bake at 350 F for 15 minutes; let cool.
5. Fold powdered sugar and vanilla into the whipped cream.
6. Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture.
7. Spread this mixture into the crust and let chill 15 minutes.
8. Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all.
9. Chill, covered.
10. Cut into 9 squares to serve.
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