Coconut Lemon Crescent Bars
- 8 oz Refrigerated crescent dinner
- - rolls
- 1 c Sugar
- 1 c Flaked coconut
- 2 tb Flour
- 1/2 ts Baking pw
- 1/2 ts Lemon zest
- 1/4 ts Salt
- 2 tb Lemon juice
- 2 tb Butter or margarine; melted
- 2 Eggs; slightly beaten
1. Unroll dough into 2 long rectangles. Place in ungreased 13"x9" pan.
Press over bottom and 1/2" 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
on Jan 05, 1998
Press over bottom and 1/2" 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
