*Or in my case these would be called Citrus Coconut Bars. I had two lemons which I thought would be enough.
But it wasn't.
And then I spilled the lemon juice before it made it into the mixing bowl. Then I really didn't have enough. So I used some limes. We all like lemon lime soda, right? Why not
Anyhow, these are just a delightful late night treat. Not that I would know anything about that. And can you tell I have this thing for lemon?
By NO means does my photo do these lovely little bites any justice.....take a peek at Jamie's photos of her Lemon Coconut Bars. I want to be a food stylist just like her when I grow up. But I keep telling myself, I have a very busy little girl with very grabby hands and a love for sweets just like her mama. At least that's my excuse for right now, anyway.
But do try these, they are YUM!
1 1/2 cups flour (Jamie uses all-purpose, I used all soft white wheat)
1/2 cup confectioners’ sugar (I went with a little less, it was about 1/3 cup)
3/4 cup cold butter (Jamie says or margarine, and you can certainly do that, but we all know how I feel about margarine)
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice (I did a mix of lemon and lime)
1 teaspoon baking powder
Zest of 2 lemons and 1 lime
1 cup flaked coconut (mine was grated, which might have something to do with the presentation)
Preheat oven to 350 degrees. Prepare a 9 x 13 pan by lining with foil or parchment and spray with non stick cooking spray.
In a bowl, combine flour and confectioners sugar. Cut butter into mixture until it resembles coarse crumbs. (You may also use a food processor to do this.) Press into the bottom of prepared pan. Bake for 15 minutes in preheated 350 degree oven.
While crust is prebaking, mix eggs, sugar, lemon/(lime) juice, zest(s), and baking powder until well combined. Pour over *slightly* cooled crust and sprinkle coconut evenly over top. Bake at 350 degrees for 20-25 minutes or until golden brown.
Cool completely on wire rack and cut into bars.
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