Lemon Coconut Bars with Cream Cheese Frosting
Brighten up your dessert table with these irresistible Lemon Coconut Bars with Cream Cheese Frosting, a harmonious blend of zesty citrus, tropical coconut, and indulgent creaminess. Featuring a buttery coconut-infused crust and a luscious, tangy lemon filling, these bars are topped with a rich cream cheese frosting and a sprinkle of shredded coconut for the perfect finishing touch. Made with fresh lemon juice and zest, they offer a burst of refreshing flavor in every bite. Easy to prepare and beautifully textured, this dessert is ideal for spring gatherings, holiday parties, or as a sweet treat any time of year. Serve chilled for a cool, creamy delight that will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter, cold and cubed
- 0.5 cups shredded sweetened coconut
- 4 large eggs
- 1 tablespoon lemon zest
- 0.5 cups fresh lemon juice
- 1.25 cups granulated sugar
- 0.25 cups all-purpose flour (for filling)
- 8 ounces cream cheese, softened
- 0.25 cups unsalted butter, softened
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 cups shredded sweetened coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix 1.5 cups of all-purpose flour and 0.5 cups of granulated sugar.
Add 0.75 cups of cold, cubed unsalted butter and blend with a pastry cutter or your hands until the mixture is crumbly.
Mix in 0.5 cups of shredded sweetened coconut. Press the crust mixture firmly into the prepared baking pan to form an even layer.
Bake the crust in the preheated oven for 15–18 minutes, or until light golden brown. Remove from the oven and set aside to cool slightly.
In a separate bowl, whisk together 4 eggs, 1 tablespoon of lemon zest, 0.5 cups of fresh lemon juice, 1.25 cups of granulated sugar, and 0.25 cups of flour until smooth.
Pour the lemon filling over the partially baked crust, spreading it evenly.
Bake for an additional 20–22 minutes, or until the filling is set and no longer jiggly in the center. Allow the bars to cool completely in the pan before frosting.
To make the cream cheese frosting, beat 8 ounces of softened cream cheese and 0.25 cups of softened unsalted butter together in a large bowl until creamy.
Gradually mix in 1.5 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth and fluffy.
Spread the frosting evenly over the cooled lemon bars.
Sprinkle 0.25 cups of shredded sweetened coconut over the frosting as a garnish.
Refrigerate the bars for at least 1 hour to allow the frosting to set before cutting into 16 squares. Serve chilled and enjoy!
Nutrition Facts
Calories |
6352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.9 g | 423% | |
| Saturated Fat | 206.7 g | 1034% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1512 mg | 504% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 822.1 g | 299% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 610.8 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 462 mg | 36% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1218 mg | 26% | |
*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.
