Coconut Lemon Bar Recipe
These lemon bars have shredded coconut in the buttery shortbread crust with a subtle coconut aroma, creating the perfect base for a vibrant, silky lemon filling made with freshly squeezed lemon juice and plenty of finely grated lemon zest.
Servings: 16 squares
Equipment
- Square Baking Pan
Ingredients
Coconut shortbread crust
- 4 oz unsalted butter softened
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 1 cup + 2 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- ½ cup unsweetened shredded coconut
Lemon bar filling
- 1 ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- Zest from 2 large lemons
- ¼ cup all-purpose flour
- 3 large eggs
- ½ cup freshly squeezed lemon juice from about 1 ½ lemons
- Melted butter for pan
For serving
- Powdered sugar
Instructions
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Prepare the pan - Cut a square piece of parchment paper to fit the bottom of your baking pan with 4 longer sides that can be folded over the edges of the pan. Brush the bottom and sides of the pan with melted butter, line it with the parchment paper and brush the parchment paper with butter as well. Ensure the parchment paper is completely stuck to the pan. Fold the sides over and secure with small clips.Melted butter for pan
- Cream wet ingredients together - Add softened butter, sugar, vanilla and salt to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.4 oz unsalted butter, ⅓ cup granulated sugar, 1 teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
- Add dry ingredients - Sift flour and cornstarch into the creamed butter mixture, add the shredded coconut, and stir to combine. Then increase the mixer speed and beat until no trace of flour remains and the dough is formed.1 cup + 2 tablespoon all-purpose flour, 1 tablespoon cornstarch, ½ cup unsweetened shredded coconut
- Form the crust - Transfer the dough to the prepared baking pan and press it into the bottom of the pan to form an even layer of crust.
- Bake - Bake the crust for 20 minutes until lightly brown. Remove from the oven and set it aside while you prepare the lemon bar filling. Don’t turn the oven off.
- Prepare the lemon bar filling - Add sugar, salt and lemon zest to a medium mixing bowl, whisk to release the lemon essential oil from the zest.1 ¼ cup granulated sugar, ⅛ teaspoon kosher salt, Zest from 2 large lemons
- Add the flour - Stir in the flour until it is evenly distributed.¼ cup all-purpose flour
- Incorporate the eggs - Whisk in the eggs until thoroughly combined and creamy.3 large eggs
- Finally, add the lemon juice - Add lemon juice and whisk until thoroughly combined.½ cup freshly squeezed lemon juice
- Bake - Pour the filling mixture into the baking pan over the prebaked crust, and bake for about 26 - 27 minutes until the center is just set and no longer jiggly.
- Cool - Remove lemon bar from the oven and let cool completely. Then chill in the refrigerator for a couple of hours before serving.
- Serve - Cut lemon bars into 16 small squares, dust with powdered sugar and serve!Powdered sugar
Notes
Refrigerate leftovers in an airtight container for up to a week. If you need to stack the squares, place parchment paper in between the layers.
Nutrition
Calories: 209kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 52mg | Potassium: 52mg | Fiber: 1g | Sugar: 21g | Vitamin A: 229IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
