Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Lemon Coconut Bars
| 2 cups all purpose flour |
| 1 cup powdered sugar, divided |
| 1 cup butter, softened |
| ½ cup chopped slivered almonds, toasted |
| Lemon Chess Pie filling |
| 1 (3.5 ounce) can Baker’s Angel Flake Coconut |
Combine flour and ½ cup powdered sugar. Cut butter into flour mixture until crumbly; stir in almonds. Firmly press mixture into a lightly greased 13 x 9 pan. Bake for 25 minutes or until light golden brown.
Lemon Chess Pie Filling
| 2 cups sugar |
| 4 large eggs |
| ¼ cup butter, melted |
| ¼ cup milk |
| 1 Tablespoon grated lemon rind |
| ¼ cup fresh lemon juice |
| 1 Tablespoon all-purpose flour |
| 1 Tablespoon cornmeal |
| ¼ teaspoon walk |
Whisk together all ingredients. Add coconut and stir until blended. Pour over baked crust and bake 350 for 35 minutes. Cool completely. Sprinkle evenly with remaining powdered sugar and cut into bars.
NOTE: This is from the February 2006 SOUTHERN LIVING. The Lemon Chess Pie Filling was a ‘staple’ for four recipes they featured and this is the one I tried. I did not sift the flour or powdered sugar, because it did not say to do so. Nor did it take the entire extra half cup of powdered sugar to cover the top of the bars. I did use my microplane to grate the lemon zest and did use fresh lemon juice. The notes in the magazine said they could be made ahead and frozen for up to one month.