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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I thought this sounded good - my favorites coconut and lemon! Recipe source: Bon Appetit (April 2004) Ingredients:
1 cup flour |
1/4 cup sugar |
1/2 teaspoon salt |
3/4 cup sweetened coconut, flaked, toasted |
6 tablespoons butter, chilled and cut into pieces |
3/4 cup sugar |
2 eggs |
1/4 cup lemon juice |
1 tablespoon lemon peel, grated |
1 teaspoon flour |
1/2 teaspoon baking powder |
1 pinch salt |
1/4 cup powdered sugar |
Directions:
1. To make the crust:
2. Preheat oven to 350-degrees F.
3. Line an 8x8-inch pan with foil. Butter foil and set aside.
4. Combine flour, sugar and salt in food processor and process for 3 seconds.
5. Add coconut and butter and process until mixture resembles meal and starts to clump together. Gather dough in a ball.
6. Press dough in prepared pan.
7. Bake for 25-30 minutes.
8. Prepare filling while crust is cooking.
9. In a food processor combine 3/4 cup sugar, eggs, lemon juice and peel, flour, baking powder and salt together and blend until smooth.
10. Remove crust from oven. Pour filling over crust.
11. Return to oven and bake for 30 minutes or until filling is set and springs back when touched in the center.
12. Transfer to rack and let cool.
13. Cut into 16 bars and sift powdered sugar over bars.
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