Lemon Coconut Bars
Brighten up your dessert table with these irresistible Lemon Coconut Bars, a perfect combination of zesty citrus and tropical sweetness. Featuring a buttery, coconut-infused crust and a luscious lemon filling, these bars are topped with toasted shredded coconut for an extra layer of texture and flavor. With just 15 minutes of prep time, this easy yet impressive recipe is perfect for any occasion, from casual gatherings to elegant tea parties. The tangy lemon juice and fresh zest provide a refreshing contrast to the rich sweetness, while a dusting of powdered sugar adds the perfect finishing touch. Whether you're indulging in a midday treat or serving up dessert for guests, these Lemon Coconut Bars are sure to be a hit. Your kitchen will be filled with the aroma of sunshine and coconut—what’s not to love?
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 250 grams all-purpose flour
- 100 grams granulated sugar
- 1 pinch salt
- 50 grams shredded sweetened coconut
- 4 large eggs
- 200 grams granulated sugar
- 120 ml lemon juice
- 2 tablespoons lemon zest
- 30 grams all-purpose flour
- 30 grams shredded sweetened coconut
- 30 grams powdered sugar
Instructions
Preheat the oven to 175°C (350°F). Grease and line a 9x9-inch (23x23 cm) baking pan with parchment paper, allowing some overhang for easy removal.
In a medium mixing bowl, combine 170 grams of unsalted butter (melted), 250 grams of all-purpose flour, 100 grams of granulated sugar, and a pinch of salt. Mix until the consistency resembles coarse crumbs.
Stir in 50 grams of shredded sweetened coconut until evenly distributed throughout the mixture.
Press the crust mixture firmly into the bottom of the prepared pan, making sure to create an even layer.
Bake the crust in the preheated oven for 15 minutes or until slightly golden brown. Set aside to cool slightly.
While the crust is cooling, prepare the lemon filling. In a large mixing bowl, whisk together 4 large eggs, 200 grams of granulated sugar, 120 ml of fresh lemon juice, and 2 tablespoons of lemon zest until well combined.
Gently whisk in 30 grams of all-purpose flour until the filling is smooth and free of lumps.
Pour the lemon filling over the pre-baked crust and sprinkle 30 grams of shredded sweetened coconut evenly across the top.
Bake in the oven for an additional 20 minutes or until the filling is set and the coconut topping is lightly golden.
Allow the bars to cool completely in the pan. Once cooled, carefully lift them out using the parchment paper overhang.
Sprinkle 30 grams of powdered sugar over the top, then slice into 12 equal bars.
Serve and enjoy your delicious Lemon Coconut Bars!
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 610.7 g | 222% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 371.2 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 235 mg | 18% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 935 mg | 20% | |
*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.
