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Category: Bars
Prep Time: Cook Time: Total Time:
For the Crust:
2 cups unbleached or all-purpose flour
1 cup butter, very cold & cubed
1/2 cup confectioners sugar
Preheat oven to 350 degrees F.
Place all ingredients into a food processor and pulse for 10-15 seconds, or until the butter is pea-sized.
Pour crust mixture into a sprayed 9 x 13 baking pan. Place a piece of wax paper over the mixture and press until even and firm. Tip: Cover with wax paper (to keep it off your hands) and press until even and firm.
Place in a preheated 350 degrees F oven and bake for 15 minutes. Note: Crust will not be completely baked.
For the Lemon Coconut Filling:
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fresh or concentrated lemon juice (approximately juice of 2 lemons)
1 tablespoon lemon zest
3/4 cups coconut
* 3-4 tablespoons confectioners sugar, if omitting coconut
Place all ingredients, except for the coconut into a mixing bowl. Tip: Always zest the lemon before juicing them, because it's very difficult to zest the lemons once they are juiced.
Beat on low until blended and then on medium speed for 3 minutes.
Pour the filling over the hot crust and sprinkle the coconut. * If you don't care for coconut, leave it out and dust (sprinkle) cooled bars with confectioners sugar instead.
Place in the preheated 350 degrees F oven and bake for an additional 20-25 minutes, or until the filling doesn't jiggle and the coconut is light golden brown.
Servings: 24 bars
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Luscious Coconut Lemon Bars
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Category: Bars
Prep Time: Cook Time: Total Time:
For the Crust:
2 cups unbleached or all-purpose flour
1 cup butter, very cold & cubed
1/2 cup confectioners sugar
Preheat oven to 350 degrees F.
Place all ingredients into a food processor and pulse for 10-15 seconds, or until the butter is pea-sized.
Pour crust mixture into a sprayed 9 x 13 baking pan. Place a piece of wax paper over the mixture and press until even and firm. Tip: Cover with wax paper (to keep it off your hands) and press until even and firm.
Place in a preheated 350 degrees F oven and bake for 15 minutes. Note: Crust will not be completely baked.
For the Lemon Coconut Filling:
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fresh or concentrated lemon juice (approximately juice of 2 lemons)
1 tablespoon lemon zest
3/4 cups coconut
* 3-4 tablespoons confectioners sugar, if omitting coconut
Place all ingredients, except for the coconut into a mixing bowl. Tip: Always zest the lemon before juicing them, because it's very difficult to zest the lemons once they are juiced.
Beat on low until blended and then on medium speed for 3 minutes.
Pour the filling over the hot crust and sprinkle the coconut. * If you don't care for coconut, leave it out and dust (sprinkle) cooled bars with confectioners sugar instead.
Place in the preheated 350 degrees F oven and bake for an additional 20-25 minutes, or until the filling doesn't jiggle and the coconut is light golden brown.
Servings: 24 bars
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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