Lemon-Glazed Pecan Slices Recipe

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Lemon-Glazed Pecan Slices Recipe

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A tart lemon icing pairs well with these rich bars that resemble pecan pie. Everyone loves them whenever I take them to work or potlucks.
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup cold butter, cubed
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 2 eggs
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice

Directions

In a small bowl, cut butter into 1 cup flour until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
Meanwhile, in a small bowl, beat the eggs, brown sugar and vanilla until blended. Combine the baking powder, salt and remaining flour; gradually add to egg mixture. Stir in pecans and coconut. Spread over warm crust. Bake for 25 minutes or until set. Cool on a wire rack.
For glaze, combine the confectioners' sugar and lemon juice; spread over bars. Let set before cutting. Yield: 4 dozen.
Originally published as Lemon-Glazed Pecan Slices in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p90

Nutritional Facts

1 each: 93 calories, 4g fat (2g saturated fat), 14mg cholesterol, 56mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1/2 cup cold butter, cubed
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 2 eggs
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  1. In a small bowl, cut butter into 1 cup flour until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
  2. Meanwhile, in a small bowl, beat the eggs, brown sugar and vanilla until blended. Combine the baking powder, salt and remaining flour; gradually add to egg mixture. Stir in pecans and coconut. Spread over warm crust. Bake for 25 minutes or until set. Cool on a wire rack.
  3. For glaze, combine the confectioners' sugar and lemon juice; spread over bars. Let set before cutting. Yield: 4 dozen.
Originally published as Lemon-Glazed Pecan Slices in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p90

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