Prep Time:
Yield:Ingredients
- 2 cups all-purpose flour
- 1 cup confectioners’ sugar, divided
- 1 cup (2 sticks) butter, softened
- ½ cup chopped slivered almonds, lightly toasted
- 2 cups granulated sugar
- 4 eggs, beaten
- 1/4 cup (1/2 stick) butter, melted
- 3 tablespoons milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon all-purpose flour
- 1 ½ tablespoons cornmeal
- ¼ teaspoon salt
- 1 cup sweetened flaked coconut
- Garnish, fresh lemon slices
Instructions
- Preheat the oven to 350 degrees F. For the crust, combine flour and ½ cup confectioners’ sugar. Cut butter into flour mixture with a pastry blender until crumbly; stir in almonds.
- Firmly press crust dough mixture into a lightly grease 13 x 9-inch pan or the baking pan with parchment paper. Bake for 20 minutes or until light golden brown.
- While crust in baking, make the filling. In medium size mixing bowl, beat granulated sugar and eggs until smooth. Add melted butter, milk, lemon juice, lemon zest, flour, cornmeal, salt and flaked coconut.
- Pour filling over baked crust. Bake at 350 degrees F. for 30 to 35 minutes or until filling is set. Cool pan on wire rack. Sprinkle with the remaining confectioners’ sugar, and cut into bars. Garnish with lemon slices, if desired.
Notes
Do ahead tip/Freeze: Cooked bars will keep up to 7 days in an airtight container. Keep in a cool place. Cooked bars will freeze up to 2 months. If freezing, place bars in a freezer bag and place them in a sealed airtight container. Thaw in the refrigerator overnight.