Coconut lemon bars
Coconut lemon bars combine zesty lemon and tropical coconut flavors for a delightful dessert. Simple to prepare, they feature a buttery crust and a tangy filling.
Cook time 35 min
Prep time 15 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup powdered sugar
2/3 cup butter
4 eggs
1.50 cups sugar
2 tbsp lemon zest
1/2 cup lemon juice
1 tsp baking powder
1 cup coconut meat
Coconut lemon bars are a delicious and tangy dessert that combines the zesty flavor of lemons with the tropical taste of coconut. They make for a perfect treat for any occasion and are fairly simple to prepare. This recipe results in a delightful balance of sweetness and citrusy tang, with the added texture of coconut making these bars truly irresistible.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- In a medium bowl, combine the all-purpose flour and powdered sugar.
- Add the cubed butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake for 15-20 minutes or until the edges are lightly golden. Remove from oven and let it cool slightly.
- In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- Stir in the lemon zest and freshly squeezed lemon juice.
- Add the baking powder and mix until fully incorporated.
- Fold in the shredded coconut meat.
- Pour the lemon and coconut filling over the pre-baked crust.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top.
- To check if it's done, lightly jiggle the pan; the center should not be too wobbly.
- Remove the pan from the oven and let it cool completely on a wire rack.
- Use the parchment paper overhang to lift the bars out of the pan.
- Use a sharp knife to cut into squares or bars.
- For an extra touch, you can sift a light dusting of powdered sugar over the top of the bars before serving.
- Enjoy your Coconut Lemon Bars as a delicious, tangy treat!
Once your coconut lemon bars are baked and cooled, cut them into squares and enjoy this refreshing dessert. Their unique combination of flavors is sure to be a hit with family and friends. Store any leftovers in an airtight container to maintain their freshness. Happy baking!
Coconut lemon bars FAQ:
Bake the crust for 15-20 minutes at 350°F (175°C) until lightly golden. After adding the filling, bake for another 20-25 minutes or until the filling is set and lightly golden on top.
The filling is done when it is set and lightly golden. To check, jiggle the pan lightly; if the center is not too wobbly, it’s finished baking.
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but the texture may vary. Avoid using strong flours like whole wheat, as they might affect the lightness of the bars.
Store the cooled bars in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months; wrap them tightly in plastic wrap and foil.
You can use unsweetened shredded coconut as a substitute for fresh coconut meat. However, if using shredded coconut, consider using about 3/4 cup as it will be denser than fresh coconut.
Cooking Tips:
- For best results, use fresh lemons for both the juice and zest. This will provide the most vibrant flavor.
- Ensure your butter is chilled before mixing it with the flour and powdered sugar for the crust. This will help create a tender and flaky base.
- When spreading the coconut meat over the lemon filling, distribute it evenly to ensure every bite has a good mix of textures.
- Allow the bars to cool completely before cutting them to ensure clean, neat slices.
- Dust the finished bars with a light layer of powdered sugar for an extra touch of sweetness and a professional look.
Nutrition Facts
10 ServingsCalories 410kcal
Protein 5g
Carbohydrates 54g
Fiber 1.94g
Sugar 40g
Fat 20g
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