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Lemon Coconut Sour Recipe
|Butter||1⁄3 Cup (5.33 tbs), chilled|
|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Grated lemon peel||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Flaked coconut||3⁄4 Cup (12 tbs)|
|Pecans||1⁄2 Cup (8 tbs), coarsely chopped|
|Lemon glaze||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 3723 Calories from Fat 1677
% Daily Value*
Total Fat 194 g298.5%
Saturated Fat 89.1 g445.7%
Trans Fat 0 g
Cholesterol 584.2 mg
Sodium 822.2 mg34.3%
Total Carbohydrates 484 g161.5%
Dietary Fiber 19.7 g78.8%
Sugars 379.5 g
Protein 34 g67.2%
Vitamin A 48% Vitamin C 13.5%
Calcium 34.2% Iron 64.5%
*Based on a 2000 Calorie diet
Press evenly and firmly into an ungreased 13x9x2-inch baking pan.
Bake at 350Â°F 10 minutes.
Meanwhile, beat eggs, lemon peel, extract, and brown sugar until thick.
Stir in coconut and pecans.
Spread evenly over partially baked layer in pan.
Return to oven and bake about 20 minutes.
Immediately spread Lemon Glaze evenly over top.
When cool, cut into bars or squares.