Lemon Coconut Meringue Bars

by Country Spoon

Freshly squeezed lemon juice and zest combined with a buttery crust and topped with a dusting of powdered sugar make these meringue bars even more tempting.

Lemon Coconut Meringue Bars:

1 1/2 c. all-purpose flour

1/2 c. softened butter

1/4 c. powdered sugar

1 c. granulated sugar

1/2 a lemon – juiced and zested

1/2 t. baking powder

1/4 t. salt

2 eggs

1/2 c. shredded, sweetened coconut

Preheat oven to 350. Mix flour, softened butter and powdered sugar in a medium bowl. Press this mixture in a baking pan with hands, leaving a small wall around the outside of the pan. If the dough is sticky, just flour your fingers. Bake crust in oven for 20 minutes. Beat sugar, lemon juice and zest, baking powder, salt and eggs for several minutes on medium speed until the batter is light and fluffy. Fold in coconut. Pour over hot crust and continue baking for an additional 25 minutes. Let cool and dust with powdered sugar. Cut into squares.

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