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Golden Coconut-Lemon Bars

Source of Recipe


From "Mary Engelbreit's Cookies Cookbook"



List of Ingredients



• 1 cup (2 sticks) unsalted butter, room temperature
  
• ½ cup powdered sugar
  
• ¼ tsp salt
  
• 2¼ cups flour (divided)
  
• 4 large eggs, room temperature
  
• 1¼ cups granulated sugar
  
• ½ tsp baking powder
  
• 2 tsp grated lemon zest
  
• ½ cup fresh lemon juice
  
• 3 cups sweetened flaked coconut
  






Instructions



1. Preheat oven to 350° F. Grease 13- x 9-inch baking pan. Line with foil, allowing ends to extend over two short sides of pan. Grease foil.
   
   
2. In large bowl, beat butter, powdered sugar and salt with an electric mixer until light and fluffy. On low speed, gradually add 2 cups flour. Press mixture evenly over bottom of pan. Bake in preheated oven 14 to 16 minutes, until golden around edges.
   
   
3. Meanwhile, in a large bowl, beat eggs with an electric mixer until frothy. Beat in granulated sugar. Beat in remaining ¼ cup flour and baking powder, then beat in lemon zest and juice. Add coconut, stirring, until topping is thoroughly mixed.
   
   
4. Scrape topping onto hot crust, spreading coconut evenly. Bake in preheated oven 25 to 28 minutes, until edges are golden and coconut is lightly browned in a few spots. Set pan on a wire rack to cool completely. Refrigerate briefly for easier cutting.
   
   
5. Run a thin, sharp knife around sides of pan to release foil, if necessary. Lift up foil by its ends and transfer bars to a cutting board. Using a large sharp knife, cut into 24 squares. Store, well covered, in refrigerator.
   
   Makes 2 dozen bars.