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He has worked in science policy in Washington. Southern Ambrosia makes makes a classic holiday fruit salad loaded with citrus fruits. A sweet and creamy salad, ambrosia is always a favorite! You can cook Ambrosia Squares using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ambrosia Squares

You need of crust.
You need 1 cup of all-purpose flour.
It's 1/2 cup of light brown sugar.
Prepare 3 tbsp of cornstarch.
Prepare 2 tbsp of lemon zest.
It's 8 tbsp of butter cut into bits.
You need 1/4 tsp of salt.
You need 1/2 tsp of baking powder.
It's 1 tbsp of fat free Greek yogurt (honey flavored is best flavor).
You need of filling.
Prepare 1/4 cup of coconut flakes.
It's 1/2 cup of honey.
It's 4 of eggs.
Prepare 1/4 cup of all purpose flour.
You need 1 tsp of 1/8 salt.
Prepare 1 tsp of lemon zest.
Prepare 5 tbsp of fresh lemon juice.

Grandmother Verdie would always prepare it a the day. Do they have a Youtube channel? If it's your account, tell as about yourself, it will be interesting! Home of Ambrosia's famous lactose free non-dairy soft serve.

Ambrosia Squares instructions

Preheat oven to 350°F and prepare an 8 inch square metal or glass (preferably metal) baking pan with two sheets if aluminum foil crossing each other..
In a food processor, combine flour, brown sugar, cornstarch, baking powder, salt and lemon zest. Process until combine, then add butter and yogurt, pulse at least a dozen times.
Pour mixture into your baking pan and press it down with your floured hands (so it sticks to the pan and not you).
Bake for 20-22 minutes until golden brown and let cool on a metal rack (don't remove from the pan yet though).
Whisk together eggs, honey, lemon zest, flour and salt in a medium bowl then stir in the lemon juice.
Cover the crust you made with a thin layer of coconut flakes.
Pour your egg, honey mixture on top of the flakes and bake at 325 for another 20 to 30 minutes. When finished let cool, sprinkle with some powdered sugar, cut in to squares and enjoy! ( be sure to keep it refrigerated!).

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