coconut-lemon bars

by far my favorite way to eat lemon bars! perfect for a spring picnic or just to chase away those winter blues. the recipe is from this book, which i think is out of print, so hopefully it's okay to share. if you ever do find this book, buy it. i am constantly using it and have had nothing but great success with every recipe in it. i highly recommend the turtle brownies on pg. 32. to-die-for.

coconut lemon bars

Crust:

1 cup butter, at room temp.

1/2 cup confectioners sugar

1/4 tsp. salt

2 cups all-purpose flour

Coconut-Lemon Topping:

4 large eggs, at room temp.

1 1/4 cups granulated sugar

1/4 cup all-purpose flour

1/2 tsp. baking powder

2 tsp. grated lemon zest

1/2 cup fresh lemon juice (about 3 lemons)

3 cups sweetened flaked coconut

Peheat oven to 350. Line a 9x13 with foil, allowing ends to extend over sides of pan. Lightly grease foil. In large bowl, beat butter, confectioners' sugar, and salt until light and fluffy. Gradually add flour. Press mixture evenly over bottom of the pan. Bake for 14 to 16 minutes, until golden around edges.

Meanwhile, in large bowl, beat eggs until frothy. Beat in granulated sugar. Beat in the flour and baking powder, then beat in the lemon zest and juice. Add the coconut, stirring until topping is thoroughly mixed. Scrape topping onto hot crust, spreading coconut evenly. Bake for 25 to 28 minutes until edges are golden. Cool completely. Refrigerate for easier cutting. Remove from pan by lifting foil and cute. Store in refrigerator.