Tuesday, June 16, 2015

COCONUT LEMON CRESCENT BARS

Crust:
1 can (8-oz) refrigerated crescent dinner rolls

Filling:
1 cup sugar
1 cup flaked coconut
2 tbsp flour
1/2 tsp baking powder
1/2 tsp lemon zest
1/4 tsp salt
2 tbsp lemon juice
2 tbsp butter, melted
2 eggs, beaten slightly

Preheat oven to 375 degrees.

Unroll crescent dough into 2 long rectangles and press over the bottom and 1/2-inch up the sides of an ungreased 13 X 9-inch baking pan to form crust. Firmly press the preforations together to seal.

Bake crust at 375 degrees for 5 minutes.

To make filling:
In a medium bowl, combine the filling ingredients and mix together well. Pour over the partially baked crust and return to the oven for approximately another 15 minutes until golden brown.

Cool completely before cutting into 36 bars.

Note: File Photo



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