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“Adding freshly grated lemon zest to the crust give these lemon-coconut bars a little extra lemony zing.”
1hr 5mins
24 bars

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. In a medium bowl combine flour, powdered sugar, and lemon zest.
  3. Cut in butter with a pastry blender until crumbly.
  4. Press into a lightly buttered 13 x 9-inch pan. Bake for 15 minutes.
  5. While crust is baking, prepare the topping.
  6. 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.
  7. Remove pan from oven and pour topping over the crust.
  8. Return pan to oven and bake 25 minutes longer.
  9. Cool; sprinkle with powdered sugar and cut into 24 pieces.

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