Lemon-Coconut Bars for LiveStrong Day

When I read about Barbara's A Taste of Yellow event, I couldn't not want to participate.

LIVESTRONG Day is the Lance Armstrong Foundation's (LAF) grassroots advocacy initiative to unify people affected by cancer and to raise awareness about cancer survivorship issues on a national level and in local communities across the country. LIVESTRONG Day 2007 will occur on Wednesday, May 16.

It takes remarkable strength to fight such an awful disease, and every little bit we can do to help is needed. We all know someone that has fought or is currently battling the disease, which is why its so important to show your support.

Sure, lemon bars won't fight cancer. But maybe they'll get you thinking about donating, volunteering, participating in an event, or just talking to people about what they can to to help. Fighting cancer isn't just about wearing bracelets (though that helps), its about taking care of the people you love, its about looking forward, not back.

Lemon Coconut Bars
Bon Appetit, April 2004
http://www.epicurious.com/recipes/recipe_views/views/109406

Crust
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup powdered sugar

For crust:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling:
Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

Makes 16.

Bon Appétit
April 2004