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Lisa's Lemon Love Notes



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Still Life with Lemons I
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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

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.

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