Did you ever have trouble falling asleep at night because you're so excited for what is happening the next day?
Yep, me too. Always, always, before the first day of school, right? (Ridiculously enough, you never even want to get up for the second day.)
Now, did you ever have trouble falling asleep at night because you thought of a really great recipe as you were trying to fall asleep and you kind of just want to get out of bed and make it?
But you can't. Because that would be really...weird.
That's where this recipe came from. My almost-unconscious mind at about 11:39pm.
But these were so good. So good that I probably should've made them at midnight instead of waiting for the next day.
I made lemon bars a few weeks back. They were good. But they weren't tart enough for me. I've discovered that the secret to a-m-a-z-i-n-g lemon bars is combining both lemon and lime. Has anyone thought of this yet?
Please believe me when I tell you that these were so good that I almost cried from happiness.
Lemon-Lime Coconut Bars
for a 9x13 pan
Crust:
2 cups flour
1 cup shortening
1 T. lemon and lime zest
1/2 cup powdered sugar
1/4 cup shredded sweetened coconut
Spray 9x13 pan with non-stick spray. Mix the crust ingredients together with a fork. Press into the greased pan. Bake at 350 for 20 minutes or until lightly browned.
Filling:
4 eggs
1 1/2 cups sugar
Juice of one lemon
Juice of two limes
1/2 t. almond extract
1/2 t. baking powder
1 T. lemon and lime zest
Whisk the filling together in a bowl. Add to the top of the cooked crust.
Bake at 350 for 20 minutes.
Even if it doesn't look done, take it out after 20 minutes. It'll be fine. The gooey-er the better.
Sift powdered sugar over the top and sprinkle on some toasted coconut. Let cool before cutting into 15 bars.
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