Coconut lemon crescent bars
3 Dozen bars
Ingredients
| Quantity | 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 | Eggs; slightly beaten | |
Directions
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