This recipe from the Farm Journal Country Cookbook is not your usual lemon bar. The lemon is in the very, very thin glaze that is poured over the warm pecan-coconut bars. Delicious and different, they were good with coffee and they froze well too. They need to be cut into small squares, as they are very rich.
Lemon Coconut Squares
½ cup brown sugar
½ cup butter
2 large eggs -- beaten
1 cup brown sugar -- firmly packed
1 ½ cups coconut -- shredded
1 cup pecans -- chopped
2 tablespoons flour, all-purpose
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon butter -- melted
1 lemon -- For juice
Mix together crust ingredients; pat down well in a buttered 13 x 9” pan (I used a quarter-sheet pan lined with parchment paper). Bake in 275° oven 10 minutes. Remove from oven, increase oven temperature to 350°.
Combine filling ingredients, spread on top of baked mixture. Bake 20 minutes in 350° oven.
While warm (not hot), spread with frosting made from combined frosting ingredients. Cut into 24 squares. "One 13 x 9" pan"
$3.79 or 16¢ per square
Per Serving: 175 Calories; 10g Fat (47.6% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.