Lemon Coconut Bars

Luscious Coconut Lemon Bars - Still to try

 To start they have a buttery shortbread crust (yum!) with a sweet & tart lemon filling, then sprinkled with coconut! Do I have your attention?! I thought so. So, here we go...let's get these delightful bars in the oven!

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A delicate buttery crust with a sweet & tart filling and topped with a generous sprinkling of coconut!

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For the crust: Put the flour, cold butter (cubed) and the confectioners sugar into a food processor. Pulse for 10-15 seconds, or until the butter is pea-sized.

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It should look similar to this.

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Pour the crust mixture into a sprayed 9" x 13" baking pan. Tip: Cover with wax paper (to keep it off your hands) and press until even and firm.

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Place in a preheated 350 degrees F oven for 15 minutes. Note: Crust will not be completely baked.

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Whip up the lemon filling ingredients.

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 I used my new Bobby Flay Rasp Grater to zest the lemon. Tip: Always zest the lemon before juicing them, because it's very difficult to zest the lemons once they're juiced.

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Pour the lemon filling mixture over the hot crust and sprinkle with the coconut. If you don't care for coconut, leave it out and dust (sprinkle) cooled bars with confectioners sugar instead.

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Place in the preheated 350 degree F oven for an additional 20-25 minutes, or until the filling doesn't jiggle and the coconut is light golden brown.

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I think you'll love these luscious lemon coconut bars. We took these to a dinner and everyone enjoyed them!

Luscious Coconut Lemon Bars

For the Crust

Ingredients:

2 cups unbleached or all-purpose flour

1 cup butter, very cold & cubed

1/2 cup confectioners sugar

Instructions:

Preheat oven to 350 degrees F.

Place all ingredients into a food processor and pulse for 10-15 seconds, or until the butter is pea-sized.

Pour crust mixture into a sprayed 9" x 13" baking pan.

Place a piece of wax paper over the mixture and press until even and firm. Tip: Cover with wax paper (to keep it off your hands) and press until even and firm.

Place in a preheated 350 degrees F oven and bake for 15 minutes. Note: Crust will not be completely baked.

For the Lemon Coconut Filling

Ingredients:

3 large eggs

1 1/2 cups granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup fresh or concentrated lemon juice (approximately juice of 2 lemons)

1 tablespoon lemon zest

3/4 cups coconut
* 3-4 tablespoons confectioners sugar, if omitting coconut

Instructions:

Place all ingredients, except for the coconut into a mixing bowl. Tip: Always zest the lemon before juicing them, because it's very difficult to zest the lemons once they are juiced. 

Beat on low until blended and then on medium speed for 3 minutes.

Pour the filling over the hot crust and sprinkle the coconut. * If you don't care for coconut, leave it out and dust (sprinkle) cooled bars with confectioners sugar instead.

Place in the preheated 350 degrees F oven and bake for an additional 20-25 minutes, or until the filling doesn't jiggle and the coconut is light golden brown.

Servings: 24 bars

This recipe is also featured on Wow Us Wednesdays and Fluster's Creative Muster Wednesdays blog hops!

Let me know if you try these lemon bars, I would love to hear your sweet comments!