Tropical Lemon Cream Bars
Transport your taste buds to a sunny island paradise with these Tropical Lemon Cream Bars, a luscious dessert that blends zesty citrus with tropical flair. Featuring a buttery graham cracker crust, this recipe is layered with a creamy filling made from tangy lemon juice, sweetened condensed milk, pineapple juice, and a hint of fresh lemon zest. The addition of juicy crushed pineapple and sweet shredded coconut adds a delightful tropical twist, making these bars irresistibly refreshing. Perfectly baked until set and chilled to velvety perfection, these easy-to-make dessert bars are ideal for summer gatherings, potlucks, or simply satisfying your sweet tooth. Serve with a dusting of powdered sugar or a dollop of whipped cream for a beautifully finished treat that will have everyone coming back for seconds. Keywords: tropical dessert, lemon bars with coconut, summer recipes, pineapple lemon bars.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar
- 14 ounces sweetened condensed milk
- 2 whole lemons, juiced (about 1/3 cup lemon juice)
- 0.25 cups pineapple juice
- 1 teaspoon lemon zest
- 0.5 cup crushed pineapple, drained
- 0.5 cup sweetened shredded coconut
- optional whipped cream or powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Use the back of a spoon or the bottom of a measuring cup to pack it down tightly.
Bake the crust in the preheated oven for 8 minutes. Remove from the oven and set aside to cool slightly while preparing the filling.
In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, pineapple juice, and lemon zest until smooth.
Gently fold in the drained crushed pineapple and shredded coconut, ensuring they are evenly distributed throughout the filling.
Pour the filling over the baked crust, spreading it evenly with a spatula.
Bake in the oven for 17–20 minutes, or until the edges are lightly golden and the filling is set. The center should still have a slight jiggle but not be liquid.
Remove from the oven and allow the bars to cool completely at room temperature. Then transfer to the refrigerator to chill for at least 2 hours, or until firm.
Once chilled, use the parchment paper overhang to lift the bars out of the dish. Slice into 12 squares or rectangles.
Optional: Garnish with a dollop of whipped cream or a dusting of powdered sugar before serving.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 27.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 170 mg | 4% | |
*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.
