Love The Mama Lemon Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Steps:

• Preheat the oven to 350°.
• Mix the flour and butter together until it resembles a very fine crumb.
• Sprinkle evenly into the bottom of an 11 X 7" pan, and pat lightly to smooth out any lumps.
• Bake for 10 minutes at 350°.
• Meanwhile beat the eggs, and mix in the brown sugar, nuts, coconut, vanilla and baking powder.
• Spread this mixture onto the baked crust as soon as you take it from the oven.
• Return the pan to the oven and bake for an additional 20 minutes at 350°.
• Mix the lemon rind and juice with the confectioner's sugar to make a creamy glaze.
• Spread the lemon glaze evenly over the top of the hot cookie mixture as soon as you take it from the oven.
• Cool completely before cutting into squares.
• Store in an airtight container as the lemon glaze will dry out if left out for more than a day.
• (This is not usually a problem because there are never any leftovers!)**I use the Angel Flake coconut in the can or the bag.
• Any brand of moist, flaked coconut will do, but you do not want to use the dry, shredded coconut for this recipe.