For the crust: Put the flour, cold butter (cubed) and the confectioners sugar into a food processor. Pulse for 10-15 seconds, or until the butter is pea-sized.
The crust ingredients should look similar to this.
Pour the crust mixture into a sprayed 9″ x 13″ baking pan.
Tip: Cover with wax paper (to keep it off your hands) and press until even and firm.
Bake in a preheated 350 degrees F oven for 15 minutes.
Note: The crust will not be completely baked at this point.
While the crust is baking, whip up the lemon filling ingredients.
I used my new Bobby Flay Rasp Grater to zest the lemon.
Tip: It’s easier to zest lemons before juicing them.
Pour the lemon filling mixture over the hot crust and sprinkle with the coconut.
*If you don’t care for coconut, leave it out and dust (sprinkle) the cooled bars with confectioners sugar instead.
Bake in a preheated 350 degree F oven for an additional 20-25 minutes, or until the filling doesn’t jiggle and the coconut is light golden brown.
I think you’ll really love these luscious lemon coconut bars. We took some to a dinner and everyone enjoyed them!
Luscious Coconut Lemon Bars
- 2 cups unbleached or all-purpose flour
- 1 cup butter, very cold & cubed
- 1/2 cup powdered sugar
Lemon Coconut Filling:
- 3 large eggs
- 1 1/2 cups white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup lemon juice, approximately juice of 2 lemons
- 1 tablespoon lemon zest
- 3/4 cups coconut
Preheat oven to 350 degrees F.
- For the crust: Place all the crust ingredients into a food processor and pulse for 10-15 seconds, or until the butter is pea-sized. Pour the crust mixture into a sprayed 9" x 13" baking pan. Place a piece of wax paper over the mixture and press until even and firm.
- Bake in a preheated oven for 15 minutes.
Lemon Coconut Filling:
- Place the filling ingredients, except for the coconut, into a mixing bowl. Beat on low until blended and then on medium speed for 3 minutes.
- Pour the filling over the hot crust and sprinkle the coconut.
- Bake in a preheated oven for an additional 20-25 minutes, or until the filling doesn't jiggle and the coconut is light golden brown on top.
- Cool completely before cutting.
- Cover the crust mixture with wax paper (to keep it off your hands) and press until even and firm.
- The crust will not be completely baked after 15 minutes but will finish baking while the filling is baking.
- For easier zesting, always zest lemons before juicing them.
- If omitting the coconut on top, sprinkle 1/4 cup powdered sugar over cooled bars.