Dawn made for camping at Firefly July 2019.
These bars look deceiving. The lemon flavor is phenomenal!
Mark loves everything lemon!
1/2 c. butter, softened
1/2 c. packed light brown sugar
1-1/2 c unbleached all-purpose white flour
2 large eggs
1 c. packed light brown sugar
1/2 t. grated lemon zest
1/2 t. vanilla extract
1/4 t. lemon extract
2 Tbls. unbleached all-purpose white flour
1/2 t. baking powder
1/4 t. salt
1-1/2 c. sweetened shredded coconut
1 c. chopped pecans or walnuts
1 c. powdered sugar
1 Tbls. butter, melted
1/2 t. grated lemon zest
3 Tbls. fresh lemon juice
Preheat oven to 350°.
In a bowl, cream butter and sugar until light and fluffy; gradually beat in flour, mixing well. Press onto bottom of a greased 13 x 9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack.
For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended.
In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans or walnuts. Spread over crust.
Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack.
Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling.
Cool completely and cut into bars.