Lemon Coconut Bars

These lemon coconut bars are the ultimate Spring dessert made with layers of buttery shortbread crust, tangy lemon filling and toasted coconut, they are perfection!

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Ingredients

Crust

1 ½ cup all-purpose flour
½ cup sweetened shredded coconut
½ cup powdered sugar
¾ cup salted butter , at room temp

Filling

1 ¾ cups granulated sugar
Zest of 1 lemon
⅓ cup fresh lemon juice (about 3 lemons)
4 large eggs
¼ cup all-purpose flour
Pinch fine sea salt
½ teaspoon baking powder
½ cup sweetened shredded coconut

Instructions

Crust

Preheat the oven to 350ºF. Grease a 9x13-inch baking pan or line with parchment paper. Gather ingredients.
In a mixer fitted with a paddle attachment, stir 1 1/2 cups flour, 1/2 cup coconut, and 1/2 cup powdered sugar together on low speed. Add 3/4 cup butter and beat until clumps form, about the size of peas. Alternatively, you could use a pastry cutter.
Press dough onto the bottom and slightly up the sides of the baking pan. Bake until the edges are lightly golden, about 20 minutes.

Filling

In a food processor, pulse 1 3/4 cups sugar and lemon zest until zest is finely ground. Blend in 1/3 cup lemon juice, 4 large eggs, 1/4 cup flour, salt, and 1/2 teaspoon baking powder. Pulse until mixture is smooth. Then pour mixture over the crust.
Bake 10 minutes. Remove from oven and sprinkle 1/2 cup coconut across the top. Return to oven and bake an additional 10 to 15 minutes, or until the filling is firm and no longer jiggles. Remove from oven and allow to cool completely. Place in the refrigerator for at least 1 to 2 hours before serving.
Cut into bars to serve.

Notes

Storage: Store the bars in the refrigerator for 3 days or in the freezer for 3 months.

Butter: Learn how to soften butter quickly with these easy methods.

Nutrition