Louise’s Lemon Chooz

My sister Louise is one of the most generous and gracious ladies I have ever known. This recipe is just one of the many things I have her to thank for.

Lemon Chooz:

1 ½ cups all-purpose flour

½ cup butter, softened

½ cup firmly packed brown sugar

1 (14-ounce) can sweetened condensed milk

½ cup flaked coconut

½ cup chopped pecans

Lemon glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon butter, melted

To make the Lemon Chooz: Preheat the oven to 350 degrees. Grease a 15 x 10 x 1-inch baking pan and set aside. In a small bowl place the flour, butter, and brown sugar. Using your fingers create a crumb consistency. Press into the prepared pan. Bake for 6 minutes and let cool for 15 minutes. Pour the condensed milk in a small bowl. Add the coconut and pecans and stir. Pour over the baked crust, spreading to the edges. Bake for 15 minutes. Cool for 15 minutes.

To make the lemon glaze: In a small bowl combine the sugar, lemon juice, and butter. Drizzle over the cooled bars. Cut into squares.

Makes 34 squares.