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August 2, 2011
Lemon-Iced Ambrosia Bars
Keepsake Cookies
Prep time:
22 minutesbaking time:
30 to 35 minutes“These were known as 'angel bars' in our family because we could have one only if we were as good as angels.”
Ingredients
Serves 20
- 1 1/2 cups plus 3 tablespoons all-purpose flour, divided
- 2 1/3 cups confectioners' sugar, divided
- 3/4 cup (1 1/2 sticks) chilled butter
- 2 cups firmly packed light brown sugar
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 4 large eggs, beaten
- 1/2 teaspoon baking powder
- 3 tablespoons lemon juice
- 2 tablespoons butter, softened
Directions
1
Preheat the oven to 325°F. Grease a 13 × 9-inch baking pan.
2
Combine 1 1/2 cups flour and 1/3 cup confectioners' sugar in a medium bowl and mix well. Cut in chilled butter with a pastry blender until mixture is crumbly. Press onto bottom of prepared baking pan. Bake for 15 minutes.
3
Combine brown sugar, coconut, pecans, eggs, remaining flour and baking powder in a large bowl and mix well. Spread on top of the baked crust.
4
Bake until the mixture is firm, 30 to 35 minutes. Let stand to cool.
5
Combine remaining confectioners' sugar, lemon juice and softened butter in a medium bowl and mix until smooth. Spread on top of the baked layers. Cut into squares.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
The lemon icing on these bars made a flavorful contrast to the shortbread crust, pecans and coconuts. But if Grandma didn't have lemon juice on hand, she simply used 3 tablespoons of milk instead and added a little vanilla extract. The bars were still as tempting as ever.
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