| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Butter or margarine |
| 2 |
lg |
Eggs |
| 2/3 |
c |
Granulated sugar |
| 2 |
tb |
All-purpose flour |
| 2 |
ts |
Freshly grated lemon peel |
| 3 |
tb |
Fresh lemon juice |
| 1 1/2 |
c |
Sweetened flaked coconut |
INSTRUCTIONS
CRUST
TOPPING
1. Heat oven to 350 degrees. Line an 8- or 9-inch square pan with foil.
Lightly grease foil.
2. To make crust, mix flour and sugar in a large bowl. Add butter and cut
in with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Press evenly over bottom of prepared pan. Bake 20 minutes or until
golden.
4. To make topping, beat eggs, sugar, flour and lemon juice in a large bowl
with electric mixer until well blended.
5. With mixer on low speed, add lemon peel and coconut and beat just until
blended. Spread over crust.
6. Bake 25-30 minutes until edges are golden. Cool in pan on rack.
7. Lift foil by ends to cutting board. Cut in bars. Makes 24 bars, 121
calories per bar.
WOMAN'S DAY, 5/1/1990
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Lust and selfishness do not equal love”