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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: For crust:
Preheat oven to 350F. 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,
an
d 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.)
Contributor: Bon Appetit April 2004
| Ingredients:
1 crust
326/625 Pound(s) all purpose flour
2 54/625 Ounce(s) sugar
87/2000 Ounce(s) salt
3/4 Cup(s) sweetened flaked coconut; toasted, cooled
3/8 Cup(s) butter; cut into 1/2 inch pcs
1 filling
2 eggs
4 Tablespoon(s) lemon juice
3 Teaspoon(s) grated lemon peel
869/10000 Ounce(s) baking powder
1 dusting
2 54/625 Ounce(s) powdered sugar |
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