LEMON DREAM BARS! Talk about a walk down memory lane! As a little girl, many years ago, I have yummy memories of my Mom making these lemony bars every Christmas. After I became a mom myself, these became a Christmas tradition in our house, as well. I still make them each year and now some of our grandkiddos call these their favorites, too! But why keep them just for Christmas, right?! These are yummy year-round! And so refreshing! What’s not to love? These have a shortbread-like crust on the bottom, a brown sugar coconut-pecan filling, and then are finished with a lemony glaze! Ooooh la la, they will knock your socks off! Soooo decadent! Below is the recipe for these yummy LEMON DREAM BARS….hope you enjoy these as much as we do! 🙂
LEMON DREAM BARS
Equipment
- 1 8x8 or 9x9 baking pan OR
- 1 9x13 baking pan, if doubling recipe
Ingredients
- 1/2 cup butter or margarine
- 1 cup all-purpose flour
- 2 Tbsp white sugar
- 2 eggs
- 1/2 cup brown sugar
- 3/4 cup flaked coconut
- 1/2 cup chopped pecans
- 1/4 tsp salt
- 1/8 tsp baking powder
- 1/2 tsp vanilla
FOR GLAZE
- 2 tsp grated lemon peel
- 2 Tbsp lemon (fresh is best))
- 1 cup powdered sugar
Instructions
- Preheat oven to 350*.
- In a medium mixing bowl, cut the butter into the flour and sugar until crumbly. Press into the bottom of your 8x8 or 9x9 baking pan. Bake crust at 350* for about 15 minutes or until set but not browned. Remove from oven and set aside on rack.
- In a medium mixing bowl, beat eggs for about 1 minute, then add in brown sugar, coconut, nuts, salt, baking powder, and vanilla. Mix well until blended.
- Spread the coconut mixture over the partially baked crust and return pan to oven.
- Bake at 350* for 25-30 minutes or until filling is set and lightly browned. Remove from oven.
- Let bars cool for about five minutes and then frost with the lemon glaze. Continue to cool on rack. Cut into small squares and ENJOY!
- NOTE: RECIPE CAN BE DOUBLED AND BAKED IN A 9X13 BAKING PAN. Just adjust bake times as necessary.
