Crust
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 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.)
K N wrote:
>Hi:
>
>I work for a senior group of Nuns and they love lemon...would anyone have an
>easy recipe for yummy lemon bars?
>
>Thank you so much.
>
>Kathy in Cincinnati
>
>
>
>
>[Non-text portions of this message have been removed]
>
>
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