Lemon Coconut Bars Recipe

Ash Tyrrell

Lemon Coconut Bars Recipe

I have to admit, the first time I made these Lemon Coconut Bars, I was completely hooked. The combination of tangy lemon and sweet coconut is just irresistible. I love how easy they are to make, yet they taste like something from a fancy bakery.

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Prep Time 15

Cook Time 30

Ingredients Method Notes

Ingredients

All-purpose flour – 1 ½ cups forms the base of your crust; make sure it’s fresh for the best texture
Unsweetened shredded coconut – 1 cup I prefer fresh or unsweetened to control sweetness and enhance that natural coconut flavor
Granulated sugar – 1 cup provides the sweet balance to the tart lemon; fine sugar dissolves better
Salt – ½ teaspoon just a pinch enhances the flavors without overpowering the lemon
Unsalted butter – ½ cup melted (adds richness and helps the crust hold together; don’t use margarine as it changes the texture)
Eggs – 4 large help the filling set perfectly; I always use room temperature eggs to avoid curdling
Fresh lemon juice – ⅔ cup freshly squeezed juice is a must; bottled lemon juice can taste flat
Lemon zest – 1 tablespoon adds intense lemon aroma; I always zest before juicing the lemons
Powdered sugar – ½ cup dusting the top with powdered sugar gives a beautiful finishing touch

Method

I start by mixing the flour, shredded coconut, sugar, and salt in a bowl. Then, I stir in the melted butter until it’s crumbly but sticks together when pressed. Press it evenly into your lined baking pan for a solid base.
Preheat the oven to 350°F (175°C) and bake the crust for about 10-12 minutes, until it’s lightly golden. I always keep an eye on it so the coconut doesn’t burn.
While the crust is baking, whisk together the eggs, sugar, fresh lemon juice, and lemon zest. The mixture should be smooth and glossy; this ensures a creamy, tangy filling.
Pour the lemon mixture over the hot crust and return it to the oven. Bake for another 15-18 minutes until the filling is just set. I like to gently shake the pan to make sure it jiggles slightly in the center – that’s perfect.
Let the bars cool completely in the pan before dusting with powdered sugar. Then, I cut them into squares and serve. Cooling is key so the bars hold their shape.

Notes

I always zest lemons before juicing to avoid bitter pith in the bars.
Using room temperature eggs helps the filling come together smoothly.
I press the crust firmly into the pan to prevent a crumbly base.
For a prettier presentation, I dust the bars with powdered sugar just before serving.
Toasting shredded coconut slightly enhances the flavor and adds a nutty aroma.