COCONUT LEMON CRESCENT BARS

Coconut Lemon Crescent Bars

Source: Lutheran Church Youth Cook Book

Another great recipe to make from refrigerated quick crescent dinner rolls.

Crust
1 (8 ounce) can Pillsbury refrigerated quick crescent dinner rolls

Filling
1 cup granulated sugar
1 cup flaked coconut
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons butter, melted
2 eggs, slightly beaten

Heat oven to 375 degrees F.

Unroll dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press over bottom and 1/2-inch up sides to form crust. Firmly press perforation to seal. Bake at 375 degrees for 5 minutes.

Meanwhile, in medium bowl combine all filling ingredients; mix well. Pour over partially baked crust. Return to oven and bake for an additional 12 to 17 minutes or until lightly golden brown. Cool completely; cut into bars.

Makes 36 bars.