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Still Life with Lemons I
C.C. Wilson
Buy This Art Print At AllPosters.com
Lisa’s Lemon Love Notes
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioner's sugar, sifted
1 large egg
1 cup flaked sweetened coconut
1 tablespoon grated lemon zest
Glaze:
2 cups sifted confectioner's sugar
1/4 cup fresh lemon juice
1/3 cup flaked sweetened coconut
Preheat the oven to 350
degrees F. Lightly butter a 13-by-9-inch pan.
Sift the flour and salt together; set aside. In a large bowl,
cream together the butter and confectioner's sugar with an electric mixer
until light and fluffy. Beat in the egg until blended. Gradually add the
flour mixture until blended; stir in the coconut and lemon zest. Spread the
batter in the prepared pan. Bake on the center rack for 20 to 25 minutes, or
until the edges just begin to pull away from the sides of the pan. Do not
overbake. Cool on a wire rack. Glaze the bars while still warm.
For the glaze: In a bowl, stir together the
confectioner's sugar and lemon juice until smooth. Drizzle the mixture over
the warm cookies, and spread evenly with a small flexible spatula. Sprinkle
with the coconut. Cool thoroughly before cutting into bars. Makes 24 bars.
Featured
Archive Recipe:
Lemon
Coconut Bars
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