Desserts & Sweets

Coconut Lemon Bars

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Lemon bars are so much fun – tart, sweet, sour, and decadent! I love the combination of sweet and milky coconut with the tart and sour flavors in lemon – so I put them together into a really delicious treat! These lemon bars are sandwiched between two layers of coconut – and are super addicting! I hope you love them as much as I do!

What you need:

Crust:

  • 1/2 cup butter (melted)
  • 1 1/4 cups flour
  • 1/3 cups powdered sugar
  • pinch of salt
  • 1/3 cup sweetened shredded coconut

 Filling:

  • 1 1/4 cups sugar
  • 4 eggs
  • 1/2 cup fresh lemon juice (about 2 medium sized lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Topping:

1 cup sweetened shredded coconut (lightly toasted)

Make them:

Preheat oven to 350 degrees.

Lightly grease an 8″x8″ baking pan.

CRUST:

  • In a medium sized bowl, combine the butter, flour, powdered sugar, salt, and coconut.  Stir until combined.
  • Press into pan, evenly.
  • Bake for 10 minutes, then let cool while you make the filling.

FILLING:

  • In a mixing bowl, combine sugar, eggs, lemon juice, zest, baking powder, and salt.  Mix until completely combined and smooth.
  • Pour mixture over crust evenly.
  • Bake about 26-31 minutes, or until the lemon layer doesn’t jiggle much when you shake the baking pan.

TOPPING:

Lightly toast shredded coconut, and sprinkle over the top.

Allow to cool to room temperature, then cut into squares, and enjoy!

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Print Recipe
5 from 3 votes

Coconut Lemon Bars

These fun lemon bars combine the the flavors of classic, tart, citrus with creamy, milky, sweet coconut for an amazing combination you'll adore!

Ingredients

Crust:

  • 1/2 cup butter melted
  • 1 1/4 cups flour
  • 1/3 cups powdered sugar
  • pinch of salt
  • 1/3 cup sweetened shredded coconut

Filling:

  • 1 1/4 cups sugar
  • 4 eggs
  • 1/2 cup fresh lemon juice about 2 medium sized lemons
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Topping:

  • 1 cup sweetened shredded coconut lightly toasted
  • Preheat oven to 350 degrees.
  • Lightly grease an 8"x8" baking pan.

Instructions

CRUST:

  • In a medium sized bowl, combine the butter, flour, powdered sugar, salt, and coconut.  Stir until combined.
  • Press into pan, evenly.
  • Bake for 10 minutes, then let cool while you make the filling.

FILLING:

  • In a mixing bowl, combine sugar, eggs, lemon juice, zest, baking powder, and salt.  Mix until completely combined and smooth.
  • Pour mixture over crust evenly.
  • Bake about 26-31 minutes, or until the lemon layer doesn't jiggle much when you shake the baking pan.

TOPPING:

  • Lightly toast shredded coconut, and sprinkle over the top.
  • Allow to cool to room temperature, then cut into squares, and enjoy!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

12 Comments

  1. These are a wow for me. Those are two of my favorite flavors. A must have with coffee for me.

  2. Susan Smith Reply

    These look delicious! I love coconut and lemon but have never had them together.

  3. These look so delicious! I’ve never tried one with coconut–sounds interesting!

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