Lemon Coconut Bars
These Lemon Coconut Bars bring together the tangy flavor of lemon and the sweetness of coconut, all on a buttery shortbread crust, making them a delightful treat for any occasion.
Ingredients
For the crust
- 1.5 cups all-purpose flour
- 0.5 cups sugar
- 0.25 tsp salt
- 0.75 cups butter, softened
For the filling
- 4 large eggs
- 1.5 cups sugar
- 0.25 cups all-purpose flour
- 0.5 cups lemon juice (freshly squeezed recommended)
- 1 tsp lemon zest
- 1 cups shredded coconut (sweetened or unsweetened)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, mix together 1 1/2 cups flour, 1/2 cup sugar, and salt. Add the softened butter and mix until the dough comes together. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 15 minutes, or until lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the filling.
Filling
- In a large bowl, whisk together the eggs, 1 1/2 cups sugar, 1/4 cup flour, lemon juice, and lemon zest until smooth and well combined.
- Stir in the shredded coconut.
- Pour the lemon-coconut filling over the warm crust, spreading it evenly.
- Bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top.
- Allow the bars to cool completely in the pan before cutting into squares or rectangles. For best results, chill in the refrigerator for at least 1 hour before serving.
Notes
Use fresh lemon juice and zest for the brightest flavor. Don’t overbake the bars—remove them when the center is just set for a creamy filling. Chilling the bars before cutting helps with neat edges.