Lemon Coconut Bar
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
35 mins
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Total time
50 mins
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Ingredients
Base
1 package Kinnikinnick Vanilla Wafers (180 g)
¼ cup butter- softened (50 g)
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Filling
2 large lemons -zested/juiced (12 g + 88 g)
2 large eggs (112 g)
1 cup granulated sugar (216 g)
½ cup butter - melted (96 g)
1½ cups shredded long coconut - reserve ½ cup (150 g)
Optional: icing sugar- for dusting
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Directions
- Preheat oven to 350°F (176°C). Line an 8” x 8” pan with foil (bottom and sides). Lightly spray with cooking spray.
Base
- Crumb Kinnikinnick Vanilla Wafers in a food processor (fine crumb size).
- In a medium bowl combine ¼ cup butter and crumbed vanilla wafers. Using a knife or pastry cutter, cut butter into vanilla crumb until incorporated.
- Press crumb into base of pan.
- Evenly spread 1 cup coconut on base. Set aside.
Filling
- Using an electric mixer, mix eggs and sugar until light and fluffy.
- Slowly add melted butter while continuing to mix.
- Add lemon zest and lemon juice. Mix until combined.
- Pour filling over coconut base. Tap lightly on counter for an even top.
- Sprinkle filling with reserved ½ cup coconut.
- Bake in preheated oven for 30 - 35 minutes. Remove from oven and cool completely.
- Carefully lift out of pan using foil to help. Remove foil and cut into squares. Dust with icing sugar.
Yields 15 squares
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