Lemon-Coconut Bars
- Number of Servings: 16
Ingredients
Crust1 cup all purpose flour1/4 cup sugar1/4 teaspoon salt3/4 cup sweetened flaked coconut, toasted, cooled6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubesFilling3/4 cup sugar2 large eggs1/4 cup fresh lemon juice1 tablespoon (packed) finely grated lemon peel1 teaspoon all purpose flour1/2 teaspoon baking powderPinch of salt1/4 cup powdered sugar
preparation
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. 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.)
Bon Appétit, April 2004
Number of Servings: 16
Recipe submitted by SparkPeople user REN515.
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. 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.)
Bon Appétit, April 2004
Number of Servings: 16
Recipe submitted by SparkPeople user REN515.
Nutritional Info Amount Per Serving
- Calories: 156.4
- Total Fat: 7.5 g
- Cholesterol: 40.0 mg
- Sodium: 81.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 0.8 g
- Protein: 1.9 g
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