Lemon-Lime Layer Bars

This retro 1970s recipe for lemon-lime layered cookie bars was a church gathering staple, and is sure to impress at your next party or potluck.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 181 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 large eggs
• 3 tablespoons all-purpose flour
• 3 tablespoons brown sugar
• 1 cup sweetened flaked coconut
• 2 large egg yolks, beaten
• 1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
• 1 (2.9 ounce) package non-instant lemon pudding mix
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 cup white sugar
• 0.5 cup chopped pecans
• 0.5 cup unsalted butter, softened
• 2.5 cups water, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine 1 cup flour, 1/2 cup softened butter, and 3 tablespoons brown sugar in a bowl. Pat into the bottom of a 9x13-inch baking pan.

Step 3

Bake in the preheated oven until slightly golden, 8 to 10 minutes. Remove from the oven; leave the oven on.

Step 4

Combine 1 cup brown sugar, coconut, pecans, eggs, 3 tablespoons flour, vanilla, baking powder, and salt in a bowl and spread over baked first layer. No need to cool in between.

Step 5

Bake in oven for 20 minutes.

Step 6

Meanwhile, stir pudding mix, white sugar, 1/4 cup water, and egg yolks together in a medium saucepan. Stir in remaining water. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and stir in lime gelatin mix until dissolved. Spread over baked second layer in the pan while still warm.

Step 7

Refrigerate until well set, 8 hours to overnight. Cut into 24 squares and serve.