SUNSHINE TROPICAL LEMON BARS

SUNSHINE TROPICAL LEMON BARS image

Yield 24 Bars

Number Of Ingredients 15

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Crust Ingredients:
1 1/2 sticks (3/4 cup) butter, cold
2 cups all purpose flour
1 cup flaked coconut
1 cup toasted pecans, finely chopped
1/2 cup packed light brown sugar
1/2 teaspoon salt
Filling Ingredients:
4 large eggs
1 1/2 cups granulated sugar
3/4 cups fresh lemon juice
1 tablespoon of lemon zest
1 cup flaked coconut
1 cup well drained crushed pineapple
1/3 cup all-purpose flour

Steps:

Crust Directions: Preheat oven to 350 degrees. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13x9x2-inch baking pan and with your fingers, press evenly and fairly firmly onto the bottom. Bake in the middle of oven until golden, about 20 minutes. While shortbread type crust is baking, prepare filling and have it ready to pour onto crust the minute it comes out of the oven. Filling Directions: Just after you place the crust in the oven, in a bowl mix together the eggs and sugar until combined well and the sugar seems dissolved. Then, stir in lemon juice, zest, coconut, and pineapple and flour. Make sure you have mixed the filling well enough that there are no flour lumps. Then, when the crust is finished baking for 20 minutes, pour lemony mixture over hot crust. Reduce oven temperature to 300 degrees, and bake the bars in the middle of oven until set, about 30-35 minutes. Cool completely in the pan on a cooling rack, and then cut into 24 bars. These bars keep well if covered and chilled for about 3 days, (if they last that long!). Sift powdered sugar over bars just before serving for best presentation. Note: Pecan Meal works great in the crust if you have access to it.