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  • Lemon Coconut Bars

    0 votes
    Lemon Coconut Bars
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. all-purpose flour
    • 3/4 c. confectioner's sugar
    • 2 Tbsp. finely grated lemon zest
    • 2 stk plus 2 Tbsp. unsalted butter softened Topping
    • 8 lrg Large eggs -- beaten
    • 2 1/2 c. sugar
    • 1/4 c. all-purpose flour
    • 2 tsp baking pwdr
    • 1 pch salt
    • 3/4 c. plus 2 Tbsp. fresh lemon juice
    • 1 1/2 c. shredded sweetened coconut

    Directions

    1. Crust: Preheat the oven to 350 degrees . In a food processor, pulse the flour with the confectioners sugar and lemon zest. Add in the butter and process just till a dough forms.
    2. Press the dough proportionately into a 12-by-17-inch jelly roll pan.
    3. Bake for about 30 min, till golden brown.
    4. Topping: In a large bowl, using a handheld electric mixer, beat the Large eggs with the sugar, flour, baking pwdr and salt at medium speed.
    5. Add in the lemon juice and half of the coconut and pour over the crust.
    6. Sprinkle the remaining coconut on top and bake for 35 to 40 min, or possibly till the topping is golden and set. Let cold completely.
    7. Cut into 3-by-2-inch bars, arrange on a platter and serve.
    8. The bars can be wrapped in plastic and refrigerated for 1 week or possibly frzn for 1 month.

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