Coconut lemon crescent bars

Yield: 3 Dozen bars

Measure Ingredient
8 ounces Refrigerated crescent dinner rolls
1 cup Sugar
1 cup Flaked coconut
2 tablespoons Flour
½ teaspoon Baking pw
½ teaspoon Lemon zest
¼ teaspoon Salt
2 tablespoons Lemon juice
2 tablespoons Butter or margarine; melted
2 \N Eggs; slightly beaten

1. Unroll dough into 2 long rectangles. Place in ungreased 13"x9" pan.

Press over bottom and ½" up sides to form crust. Firmly press perforations to form seal. Bake at 375F for 5 mins.

2. Meanwhile, in medium bowl, combine all remaining ingredients. Pour over partially baked crust. Return to oven and bake an additional 12-17 mins until light golden. Cool completely before cutting.

My notes: Try greasing or spraying pan - mine stuck a bit. Light and refreshing addition to a tray of heavy sweets.

Per bar:

70 calories, 3g fat (39% CFF) 80 mg sodium

Contributor: "Best of the Bakeoff" Pillsbury Posted to recipelu-digest Volume 01 Number 456 by Cathleen <catht@...> on Jan 05, 1998

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