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 Still Life with Lemons I
Still Life with Lemons I
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Wilson, C. C.
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Lemon Coconut Bars
Julienne - San Marino, CA
Gourmet Archives

For crust:
1 cup all-purpose flour
1/2 cup (1 stick) cold unsalted
butter, cut into bits
1/4 cup confectioner's sugar

For filling:
2 large eggs
Freshly grated zest of 1 lemon
(2 teaspoons)
5 tablespoons fresh lemon juice
3 tablespoons all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 cup finely grated unsweetened
desiccated coconut

For frosting:
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup confectioner's sugar
2 tablespoons hot water
1 teaspoon vanilla

Make crust: Preheat oven to 350 degrees F. With a pastry blender or in a food processor blend or pulse together flour, butter, and confectioner's sugar until mixture just forms a dough. With floured hands gently press dough evenly into bottom of a 9-inch square baking pan. Bake crust 20 minutes, or until pale golden, and cool in pan on a rack.
Make filling while crust is baking: In a medium bowl whisk together eggs, zest, and lemon juice. In a small bowl stir together flour, sugar, baking powder, and coconut and whisk into egg mixture. Pour filling onto crust, spreading evenly, and bake in middle of oven until filling is pale golden and set, about 25 minutes. Cool confection in pan on rack 30 minutes.
Make frosting:
In a bowl with an electric mixer beat together butter and confectioner's sugar until light and fluffy and add hot water and vanilla, beating until thick and glossy. Spread frosting evenly on cooled filling and chill until frosting is set. Cut confection into 2-inch squares.
Makes about 16 bars.


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