There is something truly magical about Lemon Bars when the tangy citrus meets a buttery crust, but when you add the tropical sweetness of shredded coconut, you elevate this classic dessert to a whole new level. If you’re looking for a bright, refreshing treat that still feels like a hug from your favorite dessert, this Coconut Lemon Bars Recipe is exactly what you need. With its perfect balance of tart lemon and gentle coconut crunch, it’s the kind of dessert that brings sunshine to any table no matter the season.
Ingredients You’ll Need
Whipping up these Coconut Lemon Bars doesn’t require a long list or hard-to-find ingredients. Each item plays a crucial role: from the buttery crust that holds everything together, to the zesty lemon filling that makes your tastebuds sing, and of course the coconut adding that delightful chew and flavor contrast.
- ⅓ cup sweetened flaked coconut: Adds texture and a mellow sweetness that pairs beautifully with lemon.
- 1 cup flour: The base for the tender, crumbly crust.
- ¼ cup sugar: Sweetens the crust just enough to balance the tartness.
- ¼ teaspoon salt: Enhances the flavors of both crust and filling.
- 6 tablespoons chilled unsalted butter, cubed: Creates a rich, flaky crust when cut into the flour mixture.
- 1 ½ cups sugar: Sweetens the luscious lemon filling.
- 4 large eggs: Bind the filling together for that perfect custard-like texture.
- ½ cup freshly squeezed lemon juice: The star ingredient giving a bright, zingy flavor.
- 2 packed tablespoons grated lemon zest: Intensifies the lemon flavor and adds aromatic freshness.
- 2 teaspoons flour: Helps thicken the lemon filling slightly.
- 1 teaspoon baking powder: Adds a subtle lift to keep the filling light.
- Pinch of salt: Balances the sweetness and enhances depth.
- ½ cup powdered sugar: Sprinkled on top for a classic, pretty finish.
How to Make Coconut Lemon Bars Recipe
Step 1: Prepare the Coconut Crust
Start by preheating your oven to 350°F (175°C). In a bowl, combine 1 cup flour, ¼ cup sugar, ¼ teaspoon salt, and the sweetened flaked coconut. Cut in the chilled unsalted butter cubes using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press it evenly into a greased 9×9 inch baking pan, making sure the crust is compact and smooth. Bake for about 15-20 minutes, or until the edges turn a beautiful golden brown. This crust forms the perfect crisp base with the added coconut giving it a slightly chewy, nutty edge.
Step 2: Whip Up the Lemon Filling
While the crust is baking, whisk together the 1 ½ cups sugar and 4 large eggs in a large bowl until smooth and slightly frothy. Stir in the freshly squeezed lemon juice and grated lemon zest, ensuring it’s vibrant and brightly flavored. Sift in 2 teaspoons flour, 1 teaspoon baking powder, and a pinch of salt to keep the filling light and fluffy without weighing it down. Mix everything gently until just combined.
Step 3: Combine and Bake
Once the crust is out of the oven and slightly cooled, pour the lemon filling evenly over it. Return the pan to the oven, baking for an additional 45-50 minutes or until the filling is set but still slightly jiggly in the center — it will firm up as it cools. This slow bake is crucial to develop the perfect lemon custard texture that’s silky but holds its shape.
Step 4: Cool and Finish
Remove the bars from the oven and allow them to cool completely on a wire rack. Once cooled, dust the entire surface generously with the powdered sugar to add that classic, snowy top that contrasts the vibrant filling. Chill in the refrigerator for at least 2 hours before slicing into 12 perfect squares. The chill time helps the layers meld beautifully and makes slicing cleaner.
How to Serve Coconut Lemon Bars Recipe
Garnishes
To add a little extra charm when serving these bars, consider sprinkling a few toasted coconut flakes on top for a toasted aroma and crunch. A thin lemon slice or a few zest curls can also brighten up the presentation. The garnishes underscore the fresh, tropical notes in each bite and make these bars look as delightful as they taste.
Side Dishes
Because the Coconut Lemon Bars Recipe is so bright and refreshing, pairing it with creamy accompaniments works wonderfully. Try a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the tartness. For a beverage, a chilled herbal tea or sparkling lemonade complements the citrus without overpowering it.
Creative Ways to Present
Thinking outside the square? Serve the lemon bars on a rustic wooden board with fresh berries and mint sprigs for a garden-party vibe. Layer them in a dessert trifle with whipped cream and berry compote for a crowd-pleasing centerpiece. You can even cut small, bite-sized pieces and display them on pretty toothpicks as a charming party appetizer.
Make Ahead and Storage
Storing Leftovers
These bars are happy to wait for you! Store any uneaten Coconut Lemon Bars in an airtight container in the refrigerator. They keep beautifully for up to 4 days, maintaining their fresh lemon flavor and crisp crust. Just remember to bring them to room temperature or chill again before serving for the best texture.
Freezing
If you want to keep these bars around for longer, you can freeze them. Cut into individual squares and place the bars in a single layer on a parchment-lined baking sheet; freeze until firm, then transfer to a freezer-safe container with parchment between layers to prevent sticking. They’ll taste just as delicious after thawing for up to 2 months.
Reheating
Since these bars are best enjoyed cold or at room temperature, reheating isn’t usually necessary. But if you prefer slightly warm bars, gently warm a piece in the microwave for 10-15 seconds. Avoid overheating to keep the delicate lemon custard from curdling or becoming grainy.
FAQs
Can I use unsweetened coconut instead of sweetened flaked coconut?
Yes, you can, but keep in mind this will reduce the overall sweetness and change the flavor slightly. If you use unsweetened coconut, you might want to add a little extra sugar to the crust to maintain balance.
What can I substitute for fresh lemon juice?
Fresh lemon juice is best for its bright, zesty flavor. However, if you don’t have fresh lemons, bottled lemon juice can work in a pinch. Just make sure it’s pure lemon juice without added preservatives or sugars.
Can I make these bars gluten-free?
Absolutely! Swap the regular flour with a gluten-free all-purpose flour blend. Make sure your baking powder is gluten-free as well. The texture might be a touch different, but the flavor will still shine.
How do I get clean slices without the bars sticking to the knife?
Use a sharp knife and wipe the blade clean between each cut. Chilling the bars before slicing also helps achieve neat, clean edges without crumbling or sticking.
Are these bars suitable for freezing after baking?
Yes, Coconut Lemon Bars freeze wonderfully. Make sure to cool them completely, slice into bars first, and freeze them properly wrapped. Thaw in the fridge before serving for the best texture and flavor.
Final Thoughts
I can’t recommend this Coconut Lemon Bars Recipe enough if you want a dessert that’s bright, delicious, and just a little bit tropical. It’s a reminder that simple ingredients whipped together with care can create something truly special. Next time you want to impress friends or just treat yourself, give these bars a try—you’ll be so glad you did!
Print
Coconut Lemon Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Lemon Bars combine a buttery coconut crust with a tangy lemon filling, topped with a dusting of powdered sugar. Perfectly balancing sweet and tart flavors, this dessert is a delightful treat for any occasion.
Ingredients
Crust
- ⅓ cup sweetened flaked coconut
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- 6 tablespoons chilled unsalted butter, cubed
Filling
- 1 ½ cups sugar
- 4 large eggs
- ½ cup freshly squeezed lemon juice
- 2 packed tablespoons grated lemon zest
- 2 teaspoons all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
For Dusting
- ½ cup powdered sugar
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor or mixing bowl, combine the sweetened flaked coconut, 1 cup flour, ¼ cup sugar, and ¼ teaspoon salt. Add the chilled unsalted butter cubes and pulse or cut in using a pastry cutter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of a greased 9×13 inch baking dish to form the crust.
- Bake the crust: Bake the crust in the preheated oven for about 15 to 20 minutes or until just lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the filling: In a mixing bowl, whisk together 1 ½ cups sugar and 4 large eggs until smooth and creamy. Add the freshly squeezed lemon juice, lemon zest, 2 teaspoons flour, baking powder, and a pinch of salt. Mix until fully combined and no lumps remain.
- Bake the lemon bars: Pour the lemon filling evenly over the partially baked crust. Return the pan to the oven and bake for 40 to 45 minutes or until the filling is set and the edges are lightly golden.
- Cool and dust: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, dust the top generously with powdered sugar before slicing into 12 bars.
Notes
- Ensure the butter is cold to create a tender and flaky crust.
- Use fresh lemon juice and zest for the brightest flavor.
- Allow the bars to cool fully before cutting to get clean slices.
- Store leftover bars in an airtight container refrigerated for up to 4 days.
- You can substitute sweetened coconut with unsweetened if you prefer less sweetness but adjust sugar accordingly.
