Lemon Coconut Bars Food

LEMONY COCONUT BARS

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.

LEMON BARS WITH COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
• Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
• Bake crust in the preheated oven for 15 minutes.
• Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
• Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
• Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.

LEMON-COCONUT BARS

Steps:

• Base: In medium bowl, stir together flour, sugar, coconut, crushed soda crackers, lemon rind and baking soda.
• With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles fine crumbs.
• Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8-inch square baking pan.
• Lemon Filling: In medium saucepan, whisk together sugar, lemon juice, eggs and lemon rind.
• Cook over medium heat, whisking all the time for 7 minutes or until bubbly and thickened.
• Remove from heat; stir in butter until melted.
• Pour lemon filling over base; sprinkle evenly with reserved flour mixture.
• Bake in 350° oven 30-35 minutes or until golden brown.
• Let cool in pan before cutting into squares.

COCONUT LEMON BARS

Steps:

• Unroll dough into 2 long rectangles; place in ungreased 13 X 9 inch pan.
• Press over bottom and 1/2 inch up sides to form crust. Seal perforations.
• Bake at 375 degrees for 5 minutes.
• In a medium bowl, combine all filling ingredients.
• Pour over partially baked crust.
• Bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. Cool, cut into bars.

LEMON COCONUT BARS

Steps:

• Preheat oven to 350°F
• Mix wafer crumbs, 1/2 cup ONLY of the sugar, the butter and lemon peel until well blended. Press firmly into a 13" x 9" baking pan. Bake at 350 for minutes; remove from oven and set aside.
• Beat eggs and remaining 1 1/2 cups sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle coconut over top.
• Bake 30-35 minutes or until center is set and top is lightly browned.
• Cool completely.
• Cover and refrigerate several hours or until chilled. Cut into squares to serve. Store leftovers in refrigerator.

LEMON CURD BARS WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
• Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
• Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
• Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

LEMON-COCONUT BARS

Steps:

• For crust:
• Preheat oven to 350°F. 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, and 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.)

LEMON-COCONUT BARS

Steps:

• Preheat oven to 350ºF.
• In a medium bowl combine flour, powdered sugar, and lemon zest.
• Cut in butter with a pastry blender until crumbly.
• Press into a lightly buttered 13 x 9-inch pan. Bake for 15 minutes.
• While crust is baking, prepare the topping.
• In a mixing bowl combine the eggs, sugar, lemon juice, flour, salt, and baking powder. Beat with an electric mixer at low speed until thoroughly blended. Stir in coconut.
• Remove pan from oven and pour topping over the crust.
• Return pan to oven and bake 25 minutes longer.
• Cool; sprinkle with powdered sugar and cut into 24 pieces.