Ingredients:
2 cups flour
4 tablespoons sugar
1/8 teaspoon salt
10 1/2 tablespoons butter
10 ounces raspberry preserves
5 eggs
1 1/2 cups brown sugar, packed
1 teaspoon vanilla
3 cups unsweetened shredded coconut
3 cups powdered sugar
1/3 cup freshly squeezed lemon juice
4 teaspoons finely grated lemon zest
4 tablespoons sugar
1/8 teaspoon salt
10 1/2 tablespoons butter
10 ounces raspberry preserves
5 eggs
1 1/2 cups brown sugar, packed
1 teaspoon vanilla
3 cups unsweetened shredded coconut
3 cups powdered sugar
1/3 cup freshly squeezed lemon juice
4 teaspoons finely grated lemon zest
Directions:
Preheat oven to 350°F.
Combine flour, sugar and salt in a medium sized bowl. With a pastry blender, cut in butter until mixture resembles a coarse meal. Press flour mixture into the bottom of an ungreased 9×13-inch pan. Bake for 15 minutes, or until golden brown.
Remove crust from the oven. Spread raspberry preserves evenly over baked crust.
In a medium bowl, beat eggs, brown sugar, vanilla and coconut until well blended. Pour egg mixture over preserves, spreading carefully and gently to cover. Bake for 30 minutes, or until set and browned.
While bars are baking, mix together powdered sugar, lemon juice and zest in a bowl.
Remove the bars from the oven. Loosen the edges with a metal spatula or thin bladed knife. While the bars are still warm, spread powdered sugar glaze over the top of the bars.
Cool before cutting and serving.
©BURP!
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