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For crust 1 cup all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/4 cup confectioners' sugar
For filling 2 large eggs
freshly grated zest of 1 lemon (about 2 teaspoons)
5 tabs fresh lemon juice 3 tabs all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 cup finely grated unsweetened desiccated coconut*
For frosting
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup confectioners' sugar
2 tablespoons hot water
1 teaspoon vanilla
The lemon bars at Julienne restaurant in San Marino, California, are the best I've ever eaten, and I'd love to have the recipe. Could you obtain it?

Make crust: Preheat oven to 350°F.

With a pastry blender or in a food processor blend or pulse together flour, butter, and confectioners' sugar until mixture just forms a dough. With floured hands gently press dough evenly into bottom of a 9-inch-square baking pan. Bake crust 20 minutes, or until pale golden, and cool in pan on a rack.

Make filling while crust is baking:In a medium bowl whisk together eggs, zest, and lemon juice. In a small bowl stir together flour, sugar, baking powder, and coconut and whisk into egg mixture. Pour filling onto crust, spreading evenly, and bake in middle of oven until filling is pale golden and set, about 25 minutes. Cool confection in pan on rack 30 minutes.

Make frosting In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy and add hot water and vanilla, beating until thick and glossy. Spread frosting evenly on cooled filling and chill until frosting is set. Cut confection into 2-inch squares. Makes about 16 bars
 
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