Description
Toasted Coconut Lemon Bars are a tropical twist on the classic lemon bar, featuring a buttery shortbread crust, tangy lemon filling, and a toasted coconut topping.
Ingredients
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- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup sweetened shredded coconut, toasted
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a bowl, combine 1 cup flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Press evenly into the prepared pan.
- Bake crust for 15–18 minutes or until lightly golden.
- While crust is baking, whisk together eggs, granulated sugar, 2 tablespoons flour, baking powder, salt, lemon juice, and lemon zest until smooth.
- Pour lemon mixture over hot crust and bake for another 20–25 minutes or until set.
- Sprinkle toasted coconut evenly over the top while bars are still warm.
- Cool completely, then refrigerate for at least 1 hour before slicing into bars.
Notes
- For best results, toast the coconut in a dry skillet over medium heat, stirring constantly until golden brown.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- You can adjust the lemon juice for more or less tartness.
Nutrition
- Serving Size: 1 bar
- Calories: 170
- Sugar: 16g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg