Lemon-Lime Layer Bars

True Minnesota church basement-style bars. Cool, refreshing, and original, these bars go nicely on a plate with others for contrast or are equally well served on their own. I haven't found another recipe for these online and thought it should be shared! Originating in the 1970s, this recipe comes from my Aunt Bev. Keep refrigerated.

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

Ingredients

• 1 cup brown sugar
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup chopped pecans
• ½ teaspoon baking powder
• 2 large eggs
• ½ cup unsalted butter, softened
• 3 tablespoons all-purpose flour
• 3 tablespoons brown sugar
• 1 cup sweetened flaked coconut
• 2 large egg yolks, beaten
• 2 ½ cups water, divided
• 1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
• 1 (2.9 ounce) package non-instant lemon pudding mix

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.