Almond-Coconut Lemon Bars
Taste of Home's Holiday & Celebrations Cookbook
Our Test Kitchen home economists give traditional lemon bars a tasty twist with the addition of almonds and coconut.
SERVINGS: 36-48
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 40 min. + cooling
Ingredients:
- 1-1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/3 cup blanched almonds, toasted
- 1 teaspoon grated lemon peel
- 3/4 cup cold butter, cubed
- FILLING:
- 3 eggs
- 1-1/2 cups sugar
- 1/2 cup flaked coconut
- 1/4 cup lemon juice
- 3 tablespoons all-purpose flour
- 1 teaspoon grated lemon peel
- 1/2 teaspoon baking powder
- Confectioners' sugar
Directions:
In a food processor, combine the flour, confectioners' sugar, almonds and lemon peel; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 20 minutes.
Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon peel and baking powder; pour over the hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 3-4 dozen.