COCONUT MEYER LEMON BARS

Remember the lemon bar boxed mix that is a staple of graduation parties and BBQs?

These are not that. Not even close.

These are so refreshing they taste borderline healthy. Key word: borderline.

Hunt & Harvest Coconut Meyer Lemon Bars

WHAT YOU NEED:

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice*
1 teaspoon baking powder
1 heaping cup flaked coconut**

*I used one regular lemon and four meyer lemons. If meyer lemons aren't readily available, I suggest mixing in a tablespoon or so of orange juice to balance out the flavor.

**If you hate coconut, leave it out. Just sprinkle with extra confectioners' sugar after baking.

HOW TO:

  1. Preheat oven to 350 degrees and line a 9"x9" (or other square) pan with foil or parchment paper and spray with non-stick cooking spray.
  2. In a medium bowl, mix flour and confectioners' sugar.
  3. Cut in the butter until crumbly using a pastry blender, food processor, or even a fork if you're feeling scrappy.
  4. Press dry mixture into the bottom of the pan. Bake at 350°F for 15 minutes.
  5. While the crust cooks, beat the eggs, sugar, lemon juice and baking powder in a medium bowl until well mixed.
  6. Pour over crust; sprinkle coconut evenly over the top.
  7. Bake at 350°F for 25-35 minutes or until golden brown.
  8. Cool on a wire rack. Cut into bars.

Recipe adapted from My Baking Addiction