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Add a photoServings: 12
Ingredients
- 3 c. all-purpose flour
- 3/4 c. confectioner's sugar
- 2 Tbsp. finely grated lemon zest
- 2 stk plus 2 Tbsp. unsalted butter softened Topping
- 8 lrg Large eggs -- beaten
- 2 1/2 c. sugar
- 1/4 c. all-purpose flour
- 2 tsp baking pwdr
- 1 pch salt
- 3/4 c. plus 2 Tbsp. fresh lemon juice
- 1 1/2 c. shredded sweetened coconut
Directions
- Crust: Preheat the oven to 350 degrees . In a food processor, pulse the flour with the confectioners sugar and lemon zest. Add in the butter and process just till a dough forms.
- Press the dough proportionately into a 12-by-17-inch jelly roll pan.
- Bake for about 30 min, till golden brown.
- Topping: In a large bowl, using a handheld electric mixer, beat the Large eggs with the sugar, flour, baking pwdr and salt at medium speed.
- Add in 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 min, or possibly till the topping is golden and set. Let cold completely.
- Cut into 3-by-2-inch bars, arrange on a platter and serve.
- The bars can be wrapped in plastic and refrigerated for 1 week or possibly frzn for 1 month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 519 | |
| Calories from Fat 181 | 35% |
| Total Fat 20.63g | 26% |
| Saturated Fat 12.29g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 273mg | 11% |
| Potassium 129mg | 4% |
| Total Carbs 77.79g | 21% |
| Dietary Fiber 1.6g | 5% |
| Sugars 50.14g | 33% |
| Protein 8.05g | 13% |
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