Ingredients

• 3/4 cup butter or 3/4 cup margarine, softened to room temperature
• 1 1/2 cups all-purpose flour
• 1/3 cup confectioners' sugar
• 4 teaspoons freshly grated lemon zest, divided
• 1 (14 ounce) can sweetened condensed milk
• 1 cup shredded sweetened coconut
• 1 cup finely chopped pecans
• 2 tablespoons lemon juice

Instructions

1. Heat oven to 350°F.

2. In large bowl, with electric mixer on medium, beat butter, flour, sugar and 2 tsp lemon zest until mixture forms large crumbs.

3. Pat crumb mixture into 13x9-inch baking pan.

4. Bake 15 minutes, take out of the oven and lower the heat to 325°F.

5. Combine condensed milk, coconut, pecans, remaining 2 teaspoons lemon zest and the lemon juice.

6. Spread this mixture on top of the hot baked crust, then return to the oven.

7. Bake 15 to 20 minutes or until golden brown.

8. Transfer pan to wire rack and cool completely.

9. Cut into 36 bars.