Glazed Lemon Coconut Bars
Bright, zesty, and irresistibly sweet, these Glazed Lemon Coconut Bars are the perfect balance of tangy citrus and tropical indulgence. Featuring a buttery shortbread crust, a luscious lemon filling, and a golden layer of shredded coconut, these bars pack a medley of textures and bold flavors in every bite. Topped with a glossy lemon glaze and a sprinkle of sweetened coconut, they’re as stunning to look at as they are delicious to eat. With just 20 minutes of prep time and simple steps, this recipe is ideal for spring gatherings, summer picnics, or anytime you crave a refreshing dessert. These easy lemon coconut bars are sure to be a crowd-pleaser and a go-to for citrus lovers everywhere!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups granulated sugar
- 0.25 teaspoons salt
- 3 large eggs
- 0.5 cups lemon juice
- 1 tablespoons lemon zest
- 1 cups granulated sugar (for filling)
- 2 tablespoons all-purpose flour (for filling)
- 0.75 cups shredded sweetened coconut
- 1 cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 0.25 cups shredded sweetened coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium bowl, mix 1.5 cups flour, 0.75 cups softened butter, 0.5 cups granulated sugar, and 0.25 teaspoons salt until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
In another bowl, whisk together the 3 eggs, 0.5 cups lemon juice, 1 tablespoon lemon zest, 1 cup granulated sugar, and 2 tablespoons flour. Mix until smooth.
Pour the lemon mixture over the partially baked crust. Sprinkle 0.75 cups shredded coconut evenly over the top.
Return to the oven and bake for 25 minutes, or until the filling is set and the coconut is lightly golden.
Remove from oven and allow to cool completely on a wire rack before glazing.
To make the glaze, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle the glaze over the cooled bars.
Sprinkle 0.25 cups shredded coconut on top of the glaze for garnish.
Once the glaze sets, lift the bars from the pan using the parchment paper overhang. Cut into 16 squares and serve.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 29.5 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 51 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.
