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BARS - Lemon Coconut Pecan Bars

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Seattle Times 25 bars Crust: Nonstick cooking spray
    1 cup  all-purpose flour
    1/8 teaspoon  salt
    ¼ cup  powdered sugar
    ½ cup  unsalted butter, cut into 8 pieces
    2 large  eggs
    1 cup  packed dark brown sugar
    1 cup  flaked coconut
    ½ cup  chopped pecans
    2 tablespoons  fresh lemon juice
    2/3 cup  sifted powdered sugar
    1½ to 2 tablespoons  fresh lemon juice

1. To prepare the crust: Preheat oven to 350 degrees. Lightly spray an 8-inch square baking pan with cooking spray and set aside.

2. Combine the flour, salt and powdered sugar in a food processor. Pulse 3 or 4 times to mix, then distribute the butter pieces over the mixture. Pulse for 5 or 6 long bursts, or until the mixture resembles cornmeal. Press the dough evenly into the bottom of the prepared pan and bake on center oven rack 15 to 17 minutes, or until light gold in color.

3. To prepare the filling: In a mixing bowl, beat the eggs, adding the brown sugar, coconut, pecans, and lemon juice. Beat again until well mixed. Pour the filling over the baked crust and bake 20 minutes.

4. To prepare the glaze: In a mixing bowl, combine the sifted powdered sugar with enough lemon juice to make a spreadable consistency. Mix well. When the pan is out of the oven, spread the glaze evenly on top of the hot lemon bars. Place the pan on a rack and cool before cutting. Store in the refrigerator. (These bars cannot be frozen.)

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