Tuesday, January 01, 2013

Lemony Coconut Bars

Yields 12 servings

1 1/2 Cup flour, all-purpose 
1/2 Cup sugar, powdered 
3/4 Cups butter cold
4 Large egg, whole 
1 1/2 Cup sugar, white 
1/2 Cup juice, lemon 
1 Teaspoon baking powder 
1 Cup coconut, dried, unsweetened 

Preheat oven to 350 degrees and line a 9 × 13 × 2 inch pan with foil or parchment paper and spray with non-stick cooking spray. 

In a bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined). 

Press into the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 15 minutes. 

Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. 

Bake at 350 for 20-25 minutes or until golden brown. 

Cool on a wire rack. Cut into bars.