CAYUGA, Ind. —
Stir in almonds. Firmly press mixture into a lightly greased 13-by-9-inch pan.
Bake crust at 350F for 20 to 25 minutes or until light golden brown.
Lemon Chess Pie Filling
2 cups sugar
1/4 cup lemon juice
4 large eggs
1 tablespoon flour
1/4 cup butter, melted
1 tablespoon cornmeal
1/4 cup milk
1/4 teaspoon salt
1 tablespoon lemon zest
Whisk together all Lemon Chess Pie Filling ingredients. Makes 3 cups. Use immediately.
Stir filling and coconut together; pour over baked crust. Bake entire dish at 350F for 30 to 35 minutes or until set.
Cool in pan on a rack. Sprinkle evenly with remaining 1/2 cup powdered sugar, and cut into bars. Makes 32 bars.
A “Baking with Lemons” Bakersfest cookbook with the recipes from all the entrants is available for $2 at the Vermillion County Extension Office, P.O. Box 250, Newport IN 47966. Call (765) 492-5332.