Pecan-Crusted Coconut-Topped Lemon Bars
INGREDIENTS
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Crust
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3/4 cup plus 2 tablespoons unbleached all-purpose flour
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1/4 cup sugar
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1/4 teaspoon salt
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1/4 cup Pecans.com pecans toasted
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8 tablespoons unsalted butter, melted
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3/4 teaspoon pure vanilla extract
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Filling
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3/4 cup sugar
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2 tablespoons flour
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1/4 teaspoon baking powder
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2 eggs
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zest from 1 lemon
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1/4 cup lemon juice, freshly squeezed
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Glaze
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1/2 cup powdered sugar
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1-2 tablespoons lemon juice, just enough to make the glaze a runny consistency
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1/2 cup toasted coconut
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