Description
Toasted Coconut Lemon Bars are a tropical twist on the classic lemon bar, featuring a buttery shortbread crust, tangy lemon filling, and a golden toasted coconut topping.
Ingredients
Units
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- For the crust:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- For the filling:
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- For the topping:
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix flour, powdered sugar, and salt. Stir in melted butter until a dough forms. Press evenly into the prepared pan.
- Bake crust for 15–18 minutes, until lightly golden.
- Meanwhile, whisk eggs and granulated sugar until well combined. Add flour, baking powder, lemon juice, and zest; mix until smooth.
- Pour filling over the hot crust and sprinkle evenly with shredded coconut.
- Return to oven and bake for 20–25 minutes, or until filling is set and coconut is golden brown.
- Cool completely in the pan, then chill for at least 1 hour before slicing into bars.
Notes
- Toast the coconut before adding for an extra nutty flavor, or let it toast during baking.
- Use fresh lemon juice for the best flavor—avoid bottled juice.
- Store bars in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 14g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg