Almond-Coconut Lemon Bars 

TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling

MAKES: 36-48 servings

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/3 cup blanched almonds, toasted
• 1 teaspoon grated lemon peel
• 3/4 cup cold butter, cubed
• FILLING:
• 3 eggs
• 1-1/2 cups sugar
• 1/2 cup flaked coconut
• 1/4 cup lemon juice
• 3 tablespoons all-purpose flour
• 1 teaspoon grated lemon peel
• 1/2 teaspoon baking powder
• Confectioners' sugar

Directions

1. In a food processor, combine the flour, confectioners' sugar, almonds and lemon peel; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes.
2. Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon peel and baking powder; pour over the hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 3-4 dozen.