Coconut-Lemon Squares
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
24 Bars
ingredients
- 118.29 ml butter, softened
- 354.88 ml firmly packed light brown sugar, divided
- 236.59 ml flour, plus
- 29.58 ml flour
- 4.92 ml salt, divided
- 2 eggs, lightly beaten
- 4.92 ml vanilla extract
- 295.73 ml coconut
- 118.29 ml chopped pecans
-
Lemon Frosting
- 59.14 ml butter, softened
- 354.88 ml powdered sugar
- 9.85 ml grated lemons, rind of
- 29.58 ml lemon juice
directions
- Cream butter and 1/2 cup light brown sugar until light and fluffy.
- Add 1 cup flour and 1/2 tsp salt, mixing well.
- Press mixture evenly into a 9x13 pan and bake at 350 for 12-15 minutes.
- Combine remaining ingredients in small mixing bowl.
- Spread evenly over baked mixture.
- Bake at 350 for 20 minutes or until light brown.
- Let cool slightly.
- Beat butter and powdered sugar until well mixed.
- Add lemon juice and lemon peel, mixing well.
- Spread lemon frosting on top.
- Cut into squares.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.