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
Scale
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.
