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This lemon bar recipe is delicious. In fact, it's an award winner at a local restaurant in Minneapolis, MN. The entire recipe is simple, just create the crust and bake, then pour the filling in and bake. The only hard part is only eating one piece once it's cool!
Lemon-Coconut Bars
1 cup flour
1/4 cup sugar
1/4t salt
3/4 cup coconut flakes
3/4 stick of thawed butter
1 T brown sugar
1/4 t vanilla
1/4 t nutmeg

For Filling:
3/4 cup sugar
2 eggs
1/4 cup lemon juice
1 T (packed) lemon zest
1 t flour
1/2 t baking powder
pinch o' salt

About 1/2 cup powdered sugar
For crust - Preheat the oven to 350 degrees F. Line an 8x8x2 inch pan with a foil sheet (important! Use a whole sheet, and don't use the foot by foot foil pages) with an overhang. Butter the foil. I have found that it helps to be buttered well, so I use the other 1/4 stick of butter.
Combine all crust ingredients and mix well, I find that the Cuisinart mixer works the best, especially at a low speed. Mix it well, until it starts to stick together.
Press the dough evenly into the ban. Bake the crust until golden brown (25 minutes)

For Filling - Combine all ingredients into a mixer and mix until smooth.
Remove the crust from the oven, pour filling evenly over the hot crust. Return the pan to the oven and bake until the filling begins to brown and the center is firm and springy (30 minutes).

The next step can be accomplished multiple ways. I find that it is best to transfer the pan to a fridge right after removing it from the oven. Leave it in the fridge until cool, around an hour.
Transfer the pan to a work station. Use the tin foil to pull the bars out of the pan and peel the foil away. Sift the powdered sugar on top. Cut into 16 bars. Transfer to a plate.


Servings: 16 bars

Nutritional information per serving

No nutrition information available

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