| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bars, Cookies |
3 |
Dozen bars |
INGREDIENTS
| 8 |
oz |
Refrigerated crescent dinner rolls |
| 1 |
c |
Sugar |
| 1 |
c |
Flaked coconut |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Baking pw |
| 1/2 |
ts |
Lemon zest |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Butter or margarine; melted |
| 2 |
|
Eggs; slightly beaten |
INSTRUCTIONS
1. Unroll dough into 2 long rectangles. Place in ungreased 13"x9" pan.
Press over bottom and 1/2" up sides to form crust. Firmly press
perforations to form seal. Bake at 375F for 5 mins.
2. Meanwhile, in medium bowl, combine all remaining ingredients. Pour
over partially baked crust. Return to oven and bake an additional 12-17
mins until light golden. Cool completely before cutting.
My notes: Try greasing or spraying pan - mine stuck a bit. Light and
refreshing addition to a tray of heavy sweets.
Per bar:
70 calories, 3g fat (39% CFF)
80 mg sodium
Contributor: "Best of the Bakeoff" Pillsbury
Posted to recipelu-digest Volume 01 Number 456 by Cathleen
<catht@interlog.com> on Jan 05, 1998
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