Lemon Glazed Pecan Coconut Bars

CRUST:
1 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup unsalted butter

FILLING:
3 eggs, room temperature
1 cup dark brown sugar
1 cup chopped toasted pecans
3/4 cup shredded coconut meat
1 1/2 teaspoons vanilla

GLAZE:
1/2 cup powdered sugar
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest

Preheat oven to 350�F. Lightly grease a 9x13 inch baking dish.

To make the crust: Place the flour, sugar, salt and butter in the bowl of a mixer fitted with a paddle, or a food processor fitted with a steel blade, and mix until powder like and well combined.

Pat into the prepared pan, transfer to the oven, and bake until just golden, about 15 minutes. Set aside to cool to room temperature.

To make the filling: Place the eggs, sugar, pecans, coconut and vanilla in a mixing bowl and combine well. Pour over the crust, transfer to the oven, and bake until slightly browned, about 15-25 minutes.

To make the glaze: Place powdered sugar, lemon juice and zest in a small bowl and mix to combine. Brush over the bars while they are still in the pan and warm.

Cut into 24 bars with a very sharp knife and serve warm or at room temperature.

The Bake Sale Cookbook

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