These lemon coconut bars are the ultimate Spring dessert! With layers of buttery shortbread crust, tangy lemon filling and toasted coconut, each bite is absolute perfection!
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 55 minutesminutes
Servings: 16
Ingredients
Crust
1 ½cupall-purpose flour
½cupsweetened shredded coconut
½cuppowdered sugar
¾cupsalted butter, at room temp
Filling
1 ¾cupsgranulated sugar
Zest of 1 lemon
⅓cupfresh lemon juice (about 3 lemons)
4large eggs
¼ cupall-purpose flour
Pinch fine sea salt
½teaspoonbaking powder
½cupsweetened shredded coconut
Instructions
Crust
Preheat the oven to 350ºF. Grease a 9x13-inch baking pan or line with parchment paper. Gather ingredients.
In a mixer fitted with a paddle attachment, stir flour, coconut, and powdered sugar together on low speed. Add butter and beat until clumps form, about the size of peas. Alternatively, you could use a pastry cutter.
Press dough onto the bottom and slightly up the sides of the baking pan. Bake until the edges are lightly golden, about 20 minutes.
Filling
In a food processor, pulse sugar and lemon zest until zest is finely ground. Blend in lemon juice, eggs, flour, salt, and baking powder. Pulse until mixture is smooth. Then pour mixture over the crust.
Bake 10 minutes. Remove from oven and sprinkle coconut across the top. Return to oven and bake an additional 10 to 15 minutes, or until the filling is firm and no longer jiggles. Remove from oven and allow to cool completely. Place in the refrigerator for at least 1 to 2 hours before serving.
Cut into bars to serve.
Notes
Storage: Store the bars in the refrigerator for 3 days or in the freezer for 3 months. Butter: Learn how to soften butter quickly with these easy methods.