Written By: Leslie Means
Easter is coming. Clearly this makes me want to jump to the moon and back.
That’s not going to happen. Instead, I’ve decided to make one of my favorite spring/Easter recipes to celebrate the new season!
I bring you….
These aren’t just any lemon bars. These are THE sure sign of spring. They signal life, the end of hibernation, the ability to walk outside without a coat, long warm nights, lightning bugs, flowers, the smell of rain and cheerful grocery store checkout people.
They are kinda a big deal. We’ve used my moms recipe for years but this year I decided to switch it up a bit and add coconut. While the new recipe was tasty, you can’t beat moms. Hers is more of a “salad” with cream cheese, pecans and lots more powdered sugar. It will still be the one I make for this years Easter table.
I will leave you with both recipes. I promise this will make you want to run around town screaming, “YESSSSSSSSSSS” SPRING IS HERE!!!!!!
Lemon Coconut Bars (recipe from epicurious) (this is the recipe in the pics)
Mom’s Layered Lemon Salad (serves 12-16)
- 6 tablespoons butter
- 1 cup flour
- 1/2 cup finely chopped pecans
- 1 8 oz pkg softened cream cheese
- 1 1/2 cups powdered sugar
- 1 1/2 cups whipped topping (cool whip)
- 2 cups sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 3 eggs
- 1/4 cup vinegar
- 1/4 cup lemon juice
- 1 tablespoon butter
- 1 teaspoon lemon extract
Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes. Cool.
Beat cream cheese and powdered sugar until fluffy. Fold in whipped topping. Spread over crust: Chill. In a saucepan combine sugar, cornstarch and salt. Add 1/4 cup water and stir until smooth. Add eggs and mix well. Add vinegar, lemon juice, and the remaining water: stir until smooth. Bring to a boil over medium heat, stirring constantly: boil for 1 minute. Remove from heat: add butter and extract. Cool. Spread over cream cheese layer. Chill 2 hours or overnight.