1
: Reserving 1 tbsp (15 mL) for garnish, pat coconut on bottom of buttered 9x9- inch (2.5 L) baking pan; set aside.
2
: In large mixer bowl, beat egg yolks. Stir in Eagle Brand, lemon juice, and butter; beat until smooth. Stir in flour and salt.
3
: Beat egg whites to soft peaks; fold into Eagle Brand mixture and turn into prepared pan. Bake in preheated 350° F (180°C) oven* 25 to 30 minutes or until centre springs back when lightly touched. Cool. Chill if desired.
4
: In a small bowl, combine icing sugar, 2 tbsp butter and 1 tbsp lemon juice; mix well. Spread on cooled lemon squares; garnish with reserved coconut.