These Coconut Lemon Bars are sweet, a little tangy, and have a coconut shortbread crust.
Homemade lemon bars are one of my favorite spring desserts, and these Coconut Lemon Bars are a fun twist on the classic lemon bar recipe! Easter dessert perhaps?? Plus a step-by-step video!
Do you remember that Gilmore episode where Rory is telling Lorelai about a guy who has this weird vibe because he carries a water bottle with him all of the time?
(If you have no idea what I’m talking about, feel free to bypass me and my ramblings 😜…But also, it’s a great episode, so you should get on that.)
Well, I’m a big water bottle holder/carrier/I-have-one-with-me-everywhere kind of person, and I always think about this episode when I’m in public and can’t help but chuckle, because it’s kind of a random thing to be pointed out (on a TV show nonetheless) that I always do.
It all started back in high school when I was running cross-country (WHY) and playing soccer, and I soon learned that I’m straight USELESS if I’m not hydrated. Ever since, I drink water like a camel and apparently, to some, it gives off this weird vibe. 😂 #oops
But, if I wasn’t carrying water (or coffee, because that’s also me), I’d probably be weighed down by all the baked goods my hands could possibly carry (my current obsessions: these Strawberry Blondies, Strawberry Crumb Cake Muffins, and Chocolate Cheesecake Strawberries—apparently I’m real into strawberries at this moment).
Water, coffee, and baked goods. Pretty sure that’s all I’m made up of at this point (and that’s just fine by me).
Speaking of baked goods, let’s talk about these Coconut Lemon Bars! They’re my new “it” spring dessert, or something like that.
I’m a pretty big fan of all things coconut and lemon (together and separate), so these sweet Coconut Lemon Bars were pretty much made for me.
But, I made them for you. I’m so selfless, guys. You don’t even have to thank me for these soon-to-be life changing bars.
These are a lot like Classic Lemon Bars, but there are a few changes here and there that amp up the flavor and texture in a completely fantastic way.
Coconut Lemon Bars Tips & Tricks:
– These homemade lemon bars start off with a coconut shortbread crust. Basically, it’s everything a shortbread crust should be—buttery, light, and melt-in-your-mouth—but it also has sweetened coconut added in, giving it an extra level of flavor.
– The filling of these coconut lemon bars is tangy, but not too tangy. The sugar in the coconut lemon bar filling + the sweetened coconut make for a perfectly sweet-tangy balance.
– Next, be careful not to over bake these lemon bars. The filling should be firm, but still slightly soft. For instance, when you cut into the bars, the filling should stay firm in each bar, but if you were to lightly squeeze each bar, the filling should move/jiggle a bit.
– Allow the bars to cool completely before cutting into them, otherwise the bars will fall apart a bit.
These are life.
A Latte Food
Yields 9 Large Bars
These Coconut Lemon Bars are sweet, a little tangy, and have a coconut shortbread crust. Homemade lemon bars are one of my favorite spring desserts, and these Coconut Lemon Bars are a fun twist on the classic lemon bar recipe! Easter dessert perhaps?? Plus a step-by-step video down below!
20 minPrep Time
25 minCook Time
45 minTotal Time
- 1/2 cup butter, melted
- 1 1/4 cup all purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 1/3 cup sweetened shredded coconut
- 3 eggs
- 1 1/2 cups sugar
- 1 Tbsp lemon zest
- 1/2 cup lemon juice, freshly squeezed
- 1/2 cup flour
- 1 cup shredded sweetened coconut
- Lemon slices, if desired
- Preheat oven to 350 degrees and grease a 9x9 baking pan (or line with non-stick foil).
- In a bowl, mix melted butter, flour, powdered sugar, and salt together. Add in coconut and mix together.
- Press shortbread crust in an even layer into the bottom of the pan.
- Bake for 10 minutes. Set aside.
- In a medium bowl, mix eggs, sugar, lemon zest, lemon juice, and flour together. Once combined, pour over crust. Sprinkle with 1/2 cup of coconut (reserving the other 1/2 cup).
- Bake for 15 minutes. Sprinkle the top of the bars with the remanding 1/2 cup of coconut, and continue baking for 10 more minutes (25 minutes total) or until the filling has set.
- Allow bars to cool completely before slicing. Top each bar with a lemon slice if desired.
- Best when eaten at room temperature or when cold.
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