Description
Coconut Lemon Bars are a tropical twist on the classic lemon bar, featuring a buttery coconut shortbread crust topped with a tangy lemon filling and a light dusting of powdered sugar.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup shredded sweetened coconut (for crust)
- 2 large eggs
- 3/4 cup granulated sugar (for filling)
- 2 tbsp all-purpose flour (for filling)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, combine flour, sugar, butter, and shredded coconut. Mix until crumbly and press evenly into the bottom of the baking dish.
- Bake crust for 15–18 minutes, or until lightly golden. Remove from oven and set aside.
- In a separate bowl, whisk together eggs, sugar, flour, baking powder, salt, lemon juice, and zest until smooth.
- Pour lemon mixture over the warm crust.
- Bake for an additional 20–25 minutes, or until the center is set and edges are lightly browned.
- Cool completely in the pan, then dust with powdered sugar and cut into squares.
Notes
- Use fresh lemon juice for the best flavor.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For a toastier coconut flavor, lightly toast the shredded coconut before adding to the crust.
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg