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<blockquote data-quote="moreluck" data-source="post: 716981" data-attributes="member: 1246">Lemon Coconut BarsIngredients:***Crust***3 cups all-purpose flour3/4 cup confectioner&#039;s sugar2 tablespoons finely grated lemon zest2 sticks unsalted butter -- softenedPLUS2 tablespoons unsalted butter -- softened***Topping***8 large eggs -- beaten2 1/2 cups sugar1/4 cup all-purpose flour2 teaspoons baking powder1 pinch salt3/4 cup fresh lemon juicePLUS2 tablespoons fresh lemon juice1 1/2 cup shredded sweetened coconut&nbsp;Directions:For Crust: Preheat the oven to 350 degrees friend. &nbsp;In a food processorpulse the flour with the confectioners sugar and lemon zest. Add the butter and process just until a dough forms. &nbsp;Press the dough evenly into a 12-by-17-inch jelly roll pan. Bake for about 30 minutesuntil golden. &nbsp;For Topping: In a large bowlusing a hand-held electric mixerbeat the eggs with the sugarflourbaking powder and salt at medium speed. Add the lemon juice and half of the coconut and pour over the crust. &nbsp;Sprinkle the remaining coconut on top and bake for 35 to 40 minutesor until the topping is golden brown and set. Let cool completely. &nbsp;Cut into 3-by-2-inch barsarrange on a platter and serve. &nbsp;The bars can be wrapped in plastic and refrigerated for 1 week or frozen for 1 month.</blockquote>

[QUOTE="moreluck, post: 716981, member: 1246"] Lemon Coconut Bars Ingredients: ***Crust*** 3 cups all-purpose flour 3/4 cup confectioner's sugar 2 tablespoons finely grated lemon zest 2 sticks unsalted butter -- softenedPLUS 2 tablespoons unsalted butter -- softened ***Topping*** 8 large eggs -- beaten 2 1/2 cups sugar 1/4 cup all-purpose flour 2 teaspoons baking powder 1 pinch salt 3/4 cup fresh lemon juicePLUS 2 tablespoons fresh lemon juice 1 1/2 cup shredded sweetened coconut Directions: For Crust: Preheat the oven to 350 degrees friend. In a food processorpulse the flour with the confectioners sugar and lemon zest. Add the butter and process just until a dough forms. Press the dough evenly into a 12-by-17-inch jelly roll pan. Bake for about 30 minutesuntil golden. For Topping: In a large bowlusing a hand-held electric mixerbeat the eggs with the sugarflourbaking powder and salt at medium speed. Add the lemon juice and half of the coconut and pour over the crust. Sprinkle the remaining coconut on top and bake for 35 to 40 minutesor until the topping is golden brown and set. Let cool completely. Cut into 3-by-2-inch barsarrange on a platter and serve. The bars can be wrapped in plastic and refrigerated for 1 week or frozen for 1 month. [/QUOTE]

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