2 cups all-purpose flour
1 cup powdered sugar, divided
1 cup butter, softened
1/2 cup chopped slivered almonds, toasted
Lemon Chess Pie Filling (recipe follows)
1 cup sweetened flaked coconut
Combine flour and 1/2 cup 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° for 20 to 25 minutes or until light golden brown. Stir together Lemon Chess Pie Filling and coconut; pour over baked crust. Bake at 350° for 30 to 35 minutes or until set. Cool in pan on a wire rack.
Sprinkle evenly with remaining 1/2 cup powdered sugar, and cut into bars.
Makes 32 bars
LEMON CHESS PIE FILLING
2 cups granulated sugar
4 large eggs
1/4 cup butter, melted
1/4 cup milk
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 teaspoon salt
Whisk together all ingredients. Use filling immediately.
Makes about 3 cups
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