Lemon Coconut Bar
Blog post
Recipe make 1 full sheet pan (18 x 13). Downsize accordingly.
Ingredients:
Recipe make 1 full sheet pan (18 x 13). Downsize accordingly.
Ingredients:
Crust
3 sticks of unsalted butter
2 1/2 cups + 2 Tbsp all-purpose flour
1 cup confectioners' sugar
*Line sheet pan with parchment paper.
Bake at 350 for 20 mins or until lightly golden brown.
Filling
3 3/4 cups granulated sugar
1/2 cup + 2 Tbsp all-purpose flour
2 1/2 tsp baking powder
10 eggs, slightly beaten
Juice from 8 lemons = about 1 3/4 cups lemon juice
3 lemons tested
3 cups sweet shredded coconut
Mix all together with a handheld mixer and carefully pour over baked crust. Place in oven to finish baking.
350 degrees for 40-45 mins until coconut is lightly toasted and the filling is firm, not jiggly.
Original Recipe.
3 3/4 cups granulated sugar
1/2 cup + 2 Tbsp all-purpose flour
2 1/2 tsp baking powder
10 eggs, slightly beaten
Juice from 8 lemons = about 1 3/4 cups lemon juice
3 lemons tested
3 cups sweet shredded coconut
Mix all together with a handheld mixer and carefully pour over baked crust. Place in oven to finish baking.
350 degrees for 40-45 mins until coconut is lightly toasted and the filling is firm, not jiggly.
Original Recipe.
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