Lemon Coconut Bars Recipe
Buttery shortbread lemon bars with a chewy coconut topping!
Servings: 16 bars
Ingredients
For the Crust:
- ½ cup unsalted butter, cold
- 1 cup all-purpose flour
- ¼ cup powdered sugar
For the Filling:
- 1 cup granulated sugar
- 2 Tablespoons all-purpose baking
- ½ teaspoon baking powder
- 2 large eggs
- 1 lemon, zested & juiced, see notes
- 1 cup sweetened, shredded coconut, divided
Instructions
- Preheat the oven to 350 degrees F. Line an 8 or 9-inch square baking dish with parchment paper. Set it aside.
- In a large mixing bowl with paddle attachment (to an electric mixer), combine crust ingredients. Turn on low and mix until crumbly. You could skip the mixer and cut them together with a pastry cutter or your hands.
- Press crumbs into the bottom of the prepared baking dish. Bake for 15 minutes.
- While the crust is baking, make the lemon filling. You can use the same bowl. Combine sugar, flour, baking powder, eggs, lemon zest & juice. Mix until blended.
- After 15 minutes, remove crust from oven and immediately pour the lemon mixture over the partially baked crust. Sprinkle 1/2 cup of the coconut over the top.
- Return baking pan to the oven for 10 minutes. Add the remaining 1/2 cup coconut over the top and cook an additional 10 minutes.
- Cool bars, then chill for 2 hours (or longer). Cut into bars and sprinkle with about 1-2 Tablespoons of powdered sugar. Enjoy.
Notes
- You'll need one lemon for this recpe. I don't measure anymore, but it will be about 1 teaspoon of zest and 2 Tablespoons of juice.
- Store bars in the refrigerator for up to one week. Or freeze for up to one month.
- These are best served COLD.
Nutrition
Serving: 1bar | Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 37mg | Potassium: 37mg | Fiber: 1g | Sugar: 17g | Vitamin A: 207IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 1mg
