Lemon Bars with Coconut Shortbread Crust
Brighten your day with these luscious Lemon Bars with Coconut Shortbread Crust—a delightful treat that combines tangy, citrusy lemon filling with a buttery, tropical twist. The melt-in-your-mouth shortbread crust is enhanced with sweetened shredded coconut, providing a delectable contrast to the smooth, zesty lemon layer on top. Perfectly balanced in flavor and texture, these bars are baked to golden perfection and dusted with powdered sugar for an elegant finish. Ready in just an hour and serving up to 12, this dessert is ideal for summer gatherings, afternoon tea, or a sunshine-inspired indulgence any time of year. Whether served chilled or at room temperature, these lemon bars are a bright and refreshing crowd-pleaser!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, melted
- 100 grams Granulated sugar
- 220 grams All-purpose flour
- 50 grams Shredded sweetened coconut
- 1 teaspoon Salt
- 120 milliliters Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 200 grams Granulated sugar (for filling)
- 30 grams All-purpose flour (for filling)
- 3 Eggs, large
- 20 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 9x9-inch (23x23 cm) baking pan and line it with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the melted butter, 100 grams of granulated sugar, 220 grams of all-purpose flour, shredded coconut, and salt. Mix until the mixture resembles a coarse dough.
Press the dough evenly into the prepared baking pan to form a crust. Use the back of a spoon or your hands to press it firmly to ensure an even layer.
Bake the crust for 18-20 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly, keeping the oven on.
In a medium bowl, whisk together the lemon juice, lemon zest, 200 grams of granulated sugar, 30 grams of flour, and eggs until fully combined and smooth.
Pour the lemon mixture over the slightly cooled crust, spreading evenly with a spatula if necessary.
Bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center when gently shaken.
Remove the pan from the oven and allow the lemon bars to cool to room temperature. Then, refrigerate for at least 2 hours to fully set.
Once chilled, use the parchment paper to lift the bars out of the pan and onto a cutting board. Dust evenly with powdered sugar before slicing into 12 squares or rectangles.
Serve chilled or at room temperature, and enjoy your Lemon Bars with Coconut Shortbread Crust!
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 557.6 g | 203% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 347.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 184 mg | 14% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 753 mg | 16% | |
*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.
