What's for Lunch???

Today we are serving the "Go Go Stitchers" from Fayetteville, TN.  We are having a taco salad lunch with lemon coconut bars for dessert.

One of our Go Go girls getting ready to eat!!  Yum Yum!!  Wish you were here!

Lemon Coconut Bars:
2 c. All-purpose flour
1 c. Powdered sugar, divided
1 c. Butter, softened
1/2 c. Chopped slivered almonds, toasted
Lemon Chess Pie Filling
1 c. Sweetened flaked coconut

Combine flour and 1/2 c. powdered sugar. 

Cut butter into flour mixture with a pastry blender until crumbly; stir in almonds. 

Firmly press mixture into a lightly greased 13 x 9 inch pan. 

Bake at 350 degrees for 20 to 25 min. or until light golden brown. 

Stir together Lemon Chess Pie Filling and coconut; pour over baked crust. 

Bake at 350 degrees for 30 to 35 minutes or until set. 

Cool in pan on a wire rack.  Sprinkle evenly with remaining 1/2 c. powdered sugar, and cut into bars.

Lemon Chess Pie Filling:
2 c. Sugar
4 large eggs
1/4 c. Butter, melted
1/4 c. milk
1 T. Grated lemon rind
1/4 c. Fresh lemon juice
1 T. All-purpose flour
1 T. Cornmeal
1/4 tsp. Salt


Whisk together all ingredients.  Use filling immediately.

We have found that McCormick's California Lemon Peel can be used instead of lemon zest and is readily available at your local grocery.

Recipe linked @ Prairie Story, Delicious Dishes, Homemaker Monday