Coconut Lemon 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!
Servings: 9 Large Bars
Ingredients
Coconut Shortbread Crust
- 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
Filling
- 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
Topping
- Lemon slices, if desired
Instructions
- 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.
- Enjoy!