On Thursday night I attended the super-awesome Shakespeare Festival with Jeff’s mom and cousins.
I brought along lemon bars.
We ate lemon bars.
It was a good time.
(not just because of the lemon bars)
(though I’m sure they helped)
And because it’s Saturday, and because I just bought yarn, and because I have a tomato in my garden, and because I’m procrastinating on starting dinner, tonight I shall share the recipe with you.
You can thank me later.
Specifically, after you make them.
Because you will make them.
That’s an order, Private!
Coconut Lemon Bars
by: Kate’s Dad
1/2c softened butter
1 1/3c all purpose flour
1/3c shredded coconut (toasted, if you’d like)
2T all purpose flour
1/4t baking powder
3T lemon juice (FRESH SQUEEZED!!!!)
1/2c shredded coconut (toasted, if you’d like)
Preheat oven to 350* F. Combine crust ingredients using pastry cutter and hands, until well mixed. Press into ungreased 8 x 8 x 2 pan. Bake at center of oven for 15-20 minutes, or until brown at edges.
Combine all filling ingredients and mix well. Pour filling over pre-baked crust. Bake for 18-20 minutes, or until set. Cool slightly; sift powdered sugar over bars.
Store, covered, in refrigerator.
You might as well go ahead and make a double batch (I use a 9×13 pan then – they’re slightly thicker bars then, too); they’re sure to go quickly.