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Lemon Coconut Bar

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Ingredients  

Base

1 package Kinnikinnick Vanilla Wafers (180 g)
¼ cup butter- softened (50 g)


Filling

2 large lemons -zested/juiced (12 g + 88 g)
2 large eggs (112 g)
1 cup granulated sugar (216 g)
½ cup butter - melted (96 g)
1½ cups shredded long coconut - reserve ½ cup (150 g)
Optional: icing sugar- for dusting



Directions

  1. Preheat oven to 350°F (176°C). Line an 8” x 8” pan with foil (bottom and sides). Lightly spray with cooking spray.

Base

  1. Crumb Kinnikinnick Vanilla Wafers in a food processor (fine crumb size).
  2. In a medium bowl combine ¼ cup butter and crumbed vanilla wafers. Using a knife or pastry cutter, cut butter into vanilla crumb until incorporated.
  3. Press crumb into base of pan.
  4. Evenly spread 1 cup coconut on base. Set aside.

Filling

  1. Using an electric mixer, mix eggs and sugar until light and fluffy.
  2. Slowly add melted butter while continuing to mix.
  3. Add lemon zest and lemon juice. Mix until combined.
  4. Pour filling over coconut base. Tap lightly on counter for an even top.
  5. Sprinkle filling with reserved ½ cup coconut.
  6. Bake in preheated oven for 30 - 35 minutes. Remove from oven and cool completely.
  7. Carefully lift out of pan using foil to help. Remove foil and cut into squares. Dust with icing sugar.
    Yields 15 squares

 

 

Stock up your pantry


Vanilla Wafers

Our best-selling cookie, these crispy & light gluten-free Vanilla Wafers are simply delightful. Perfect alone or as an ingredient in trifles, Tiramisu & ever-popular banana pudding recipes.. OUT OF STOCK.
Weight: 180g/ 6.3oz
Qty/Pkg: By Wt.

Read More

SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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