Ingredients
24
24 servings
- •2 cups all-purpose flour
- •1 cup cold butter, cut into pieces
- •½ cup powdered sugar
- •2 cups white sugar
- •1 cup flaked coconut
- •¼ cup all-purpose flour
- •4 large eggs
- •2 medium lemons, zested and juiced
- •¼ teaspoon baking powder
- •2 tablespoons powdered sugar, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
- Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
- Bake crust in the preheated oven for 15 minutes.
- Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
- Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
- Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.
Nutritional Facts
Per 24 servings
- Calories: 215
- Carbohydrate: 31g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 21g
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