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Lemon Coconut BarsJane's Lemon Meringue PieLemon Cookies with Lemon Icing
INGREDIENTS:
- 1 cup all-purpose flour
- 1/2 cup finely chopped pecans or walnuts
- 1/3 cup light brown sugar, packed
- 6 tablespoons butter, softened
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon half-and-half or milk
- 1/2 teaspoon vanilla extract
- 1 large egg
PREPARATION:
In a medium bowl, combine flour, pecans or walnuts, brown sugar, and butter. Using hands, blend ingredients. Dough will be crumbly. Reserve 1/2 cup of the crumb mixture and pat remaining mixture in pan. Bake crust for 12 to 14 minutes, or until lightly browned.
Meanwhile, combine the lemon zest, juice, cream cheese, granulated sugar, milk, vanilla, and egg; beat with electric mixer at medium speed for about 2 minutes. Scrape sides of bowl occasionally.
Remove the crust from the oven; pour cream cheese lemon mixture over the baked crust. Sprinkle reserved crumb mixture evenly over lemon cheese layer. Bake for 25 minutes longer, or until lightly browned. Chill for 2 hours before serving. Cut into bars. Cover and refrigerate for up to 3 days, or store in the freezer. Makes about 18 to 24 bars, depending on size.
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