Recipes at Penzeys Spices Lemon Iced Bars

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These heavenly little bars taste like mini pecan pies with a light, lemony icing and a nice crunch.

Crust:

11/2 Cups all-purpose flour
1/3 Cup powdered sugar
3/4 Cup butter (firm but not ice cold rock hard)

Filling:

4 large eggs
2 Cups brown sugar, firmly packed
1 tsp. PURE VANILLA EXTRACT
1/2 tsp. CINNAMON (we used CHINA)
1 Cup flaked coconut
1 Cup pecans, finely chopped
3 TB. all-purpose flour
1/2 tsp. baking powder

Icing:

2 Cups powdered sugar
3 TB. lemon juice (concentrate)
1/4 tsp. PURE LEMON EXTRACT
2 TB. softened (room temperature) butter

Preheat oven to 350°. In a medium bowl, combine flour and powdered sugar and cut in butter until crumbly. This is easiest to do by cutting the butter into small pieces then using your fingers to crumble it all together. Press into the bottom of a lightly greased 9x13 inch baking pan. Bake at 350° for 15 minutes. While the crust is baking, in a large bowl bet the eggs at high speed until frothy. Add sugar, VANILLA, CINNAMON and coconut, mix on low speed until combined. Toss pecans with flour and baking powder, stir in by hand, blending well. Spread evenly over baked crust. Bake at 350° for 20-25 minutes. Mix the ingredients for the icing until smooth and spread over the bars while they are still slightly warm; as the icing will spread more evenly. Cool, then cut into bars.

Yield: 24-36 bars, depending on how large you slice them.
Prep. time: 10 minutes
Baking time: 40 minutes

Description	Price	Qty
China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar	$5.59
Lemon Extract 4 fl. oz. Bottle	$9.49
Single Strength Vanilla 4 oz. Bottle	$13.99