Email to Linda       

Recipe Categories: Linda_in_MO's HOME PAGEAPPETIZERSandDIPS BEEF BEVERAGES BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIESandBROWNIES CROCKPOT DESSERTS GROUND_BEEF HAM JAMSandJELLIES MISC_BREAD MUFFINSandQUICKBREADS PASTA PIZZA PORK POULTRY PRESERVINGandCANNING SALADandDRESSING SANDWICHES SIDE_DISHES SOUPSandSTEWS YEAST_BREADS

Lemon Coconut Bars




Source of Recipe


Bon Appétit


Recipe Introduction


I thought these were delicious! The coconut in the crust was a nice change of pace from typical lemon bars. Some of the reviewers at epicurious doubled the filling, but I liked them just the way the recipe was written.



Recipe Link: http://www.epicurious.com/recipes/food/views/LEMON-COCONUT-BARS-109406

List of Ingredients




Crust:
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut -- toasted, cooled
6 tablespoons chilled unsalted butter -- (3/4 stick) cut into 1/2-inch cubes

Filling:
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon peel -- (packed)
1 teaspoon all purpose flour
1/2 teaspoon baking powder
1 Pinch salt
1/4 cup powdered sugar

Recipe



For crust:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling:
Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes (mine were done in less time, maybe 25 min?, so check early). Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

Makes 16.

Bon Appétit
April 2004