Recipe: Golden Coconut Lemon Bars

I found this recipe on the web-site for my local newspaper (Buffalo News). I think I will try it tonight for my mother-in-laws 50th birthday.

Coconut lends bars a tropical taste
By MARY ENGELBREIT
Universal Press Syndicate
10/2/2002

Sweet and sunny Coconut-Lemon Bars brighten an afternoon tea. Adding sweetened coconut to the classic lemon topping makes these bars seem like winter in the tropics, and they're perfect with an afternoon cup of tea. This is excerpted from "Mary Engelbreit's Cookies Cookbook."

GOLDEN COCONUT-LEMON BARS

Buttery crust:
1 cup unsalted butter, room temperature
1/2 cup confectioners' sugar
1/4 teaspoon salt
2 cups all-purpose flour
Topping:
4 large eggs, room temperature
11/4 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 teaspoons grated lemon zest
1/2 cup fresh lemon juice
3 cups sweetened flaked coconut
Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking pan. Line with foil, allowing the ends to extend over the two short sides of the pan. Grease the foil.

In a large bowl, beat the butter, confectioners' sugar and salt with an electric mixer until light and fluffy. On low speed, gradually add the flour. Press the mixture evenly over the bottom of the pan. Bake for 14 to 16 minutes, until golden around the edges.

Meanwhile, in a large bowl, beat the eggs with an electric mixer until they are frothy. Beat in the granulated sugar. Beat in the flour and baking powder, then beat in the lemon zest and juice. Add the coconut, stirring, until the topping is thoroughly mixed.

Scrape the topping onto the hot crust, spreading the coconut evenly. Bake for 25 to 28 minutes, until the edges are golden and the coconut is lightly browned in a few spots. Set the pan on a wire rack to cool completely. Refrigerate briefly for easier cutting.

Run a thin, sharp knife around the sides of the pan to release the foil, if necessary. Lift up the foil by its ends and transfer the bars to a cutting board. Using a large sharp knife, cut into 24 squares. Store, well-covered, in the refrigerator.

Makes 2 dozen bars.