Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/3 cup blanched almonds, toasted
- 1 teaspoon grated lemon zest
- 3/4 cup cold butter, cubed
- filling:
- 3 large eggs
- 1-1/2 cups sugar
- 1/2 cup sweetened shredded coconut
- 1/4 cup lemon juice
- 3 tablespoons all-purpose flour
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking powder
- Confectioners' sugar
Directions
- In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes.
- Meanwhile, for filling, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.
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