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Lemon Coconut Dessert Bars Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Firm butter/Margarine||9 Tablespoon, cut into pieces (1/4 Pound Plus 1 Tablespoon)|
|Flaked coconut||1 Cup (16 tbs)|
|Lemon filling||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3331 Calories from Fat 1514
% Daily Value*
Total Fat 175 g269.6%
Saturated Fat 121.2 g606.2%
Trans Fat 0 g
Cholesterol 660.5 mg
Sodium 467.5 mg19.5%
Total Carbohydrates 417 g139.1%
Dietary Fiber 21.1 g84.6%
Sugars 210.4 g
Protein 38 g75.3%
Vitamin A 76.2% Vitamin C 12.9%
Calcium 50.8% Iron 88.3%
*Based on a 2000 Calorie diet
Add butter and rub in with your fingers until mixture resembles cornmeal.
Add coconut and egg yolks and blend thoroughly.
Spoon a little more than half the coconut mixture into a lightly greased 9-inch square baking pan.
Press gently and evenly over bottom of pan.
Bake in a 350Â° oven for 15 minutes.
Meanwhile, prepare lemon filling.
Remove pan from oven; pour lemon filling over crust and spread to edges of pan.
Sprinkle remaining coconut mixture evenly over top; spread with a fork to level, then pat down gently.
Return to oven and bake for 20 to 25 minutes or until lightly browned.
Let cool completely in pan on a rack; then cut into bars about 1 3/4 by 3 inches.
Store, covered, for up to 4 days.