Recipe Lemon Coconut Bars
Remove crust from oven.
Recipe lemon coconut bars. Remove crust from oven. Once it has finished baking sprinkle more toasted coconut over the top. In a small bowl combine flour and confectioners sugar.
Stir together lemon chess pie filling and coconut. Pour over baked crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center about 30 minutes.
Bake crust in the preheated oven for 15 minutes. Transfer the mixture to. Whisk in the lemon juice and lemon zest then whisk in the flour and baking powder.
Cool in pan on a wire rack. Meanwhile in another small bowl beat the eggs sugar lemon juice and baking powder until combined. Cut in margarine with pastry blender until crumbly.
Bake at 350 for 15 minutes. Bake at 350 for 20 to 25 minutes or until light golden brown. Meanwhile combine sugar coconut flour eggs lemon zest lemon juice and baking powder in a bowl.
Sprinkle evenly with remaining 1 2 cup powdered sugar and cut into bars. Blend filling until smooth. The bars will need to refrigerate for at least 2 hours before they are set enough to slice.