Coconutty Lemon Triangles
Bring a burst of tropical sunshine to your dessert table with these irresistible Coconutty Lemon Triangles! Featuring a buttery, golden crust topped with a luscious filling of tangy fresh lemon juice, fragrant lemon zest, and shredded unsweetened coconut, these triangles strike the perfect balance between sweet and zesty. The addition of coconut adds a delightful chewiness and a tropical twist, while the dusting of powdered sugar gives them an elegant finish. Ready in under an hour and yielding 16 servings, these citrusy delights are perfect for brunch gatherings, teatime treats, or anytime you crave a refreshingly flavorful dessert. Easy to make and loaded with bright, vibrant flavors, these lemon coconut bars will quickly become a go-to recipe in your repertoire.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Unsalted butter
- 0.5 cups Granulated sugar
- 1 cups Shredded unsweetened coconut
- 0.5 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 3 large Eggs
- 0.25 cups Powdered sugar
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
Instructions
Preheat the oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
Add the cold, cubed butter into the flour mixture and use a pastry cutter or your hands to crumble it until a coarse, sandy texture forms.
Press this crust mixture evenly into the prepared baking dish, making sure it covers the bottom completely.
Bake the crust in the preheated oven for 12-15 minutes, or until it turns a light golden color. Remove it from the oven and let it cool slightly.
While the crust bakes, prepare the filling. In a separate bowl, whisk together the eggs, granulated sugar, fresh lemon juice, lemon zest, and baking powder until fully combined.
Stir in the shredded coconut until evenly distributed in the mixture.
Pour the coconut and lemon filling over the slightly cooled crust and spread gently to distribute it evenly.
Return the dish to the oven and bake for an additional 20-22 minutes, or until the top is set and lightly golden.
Remove from the oven and allow the bars to cool completely in the dish before lifting them out using the parchment overhang.
Cut into squares and then diagonally into triangles for serving. Sift powdered sugar over the triangles for a decorative finish.
Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 8.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
