Lemon Coconut Squares

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

                        Crust:

  1 ½    cups  sifted all-purpose flour

     ½    cup  brown sugar

     ½    cup  butter

                        Filling:

  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

                        Frosting:

  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.