Ingredients
- FOR THE CRUST
- 2 cups all purpose flour
- 1 cup confectioners sugar (sifted after measuring, more for dusting on top after baking)
- 1 cup butter, room temperature (DO NOT use margarine for this!)
- FOR THE FILLING
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup butter, melted
- 1/4 cup milk (or for a more creamy taste use half and half)
- Lemon zest (from one large lemon)
- 1/4 cup lemon juice (fresh squeezed only)
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal (yellow cornmeal)
- 1/2 teaspoon salt
- 1 cup sweetened flaked coconut (OPTIONAL)
How to Make
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Step 1: Preheat oven to 350°F
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Step 2: Spray a 9x13 pan with cooking spray.
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Step 3: Combine 2 cups of flour with 1 cups confectioners sugar and 1 cup butter in a large bowl; with a pastry cutter combine the ingredients until they form a crumbly consistency OR you could make the crust in the food processor (that's what I do, but if you do, the butter should be very cold then cubed NOT soft). Lightly press into the bottom of the prepared pan (don't pack down to hard or the crust will be tough). Bake 15-20 minutes until lightly golden.
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Step 4: Meanwhile in another bowl combine all the 9 filling ingredients plus coconut, if using. Pour filling over the baked crust and bake for an additional 25-30 minutes until center is set.
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Step 5: When done, place on wire rack and cool for at least 30 minutes.
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Step 6: Sprinkle the top with sifted confectioners sugar.
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Step 7: Slice into bars.
We hope you enjoy this recipe!
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