Zest up your life with these delicious coconut lemon bars. They are easy dessert bars that dress up any party.
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These tropical dessert bars are perfect any time of year. When the sun is out, these taste like lemonade and sunshine. When it’s cloudy or cold, these warm up your kitchen. No matter what the weather or season, it’s always a good time for coconut lemon bars.
Plus, they have the best texture! The coconut is delightfully crispy. Then, as your teeth sink into the bars, the cookie layer is soft and melts in your mouth. You are going to have people asking for this recipe, so make sure you save it to Pinterest.
How To Make Coconut Lemon Bars
These lemon bars are like a vacation for your taste buds. They are so fun and easy to make that you can invite your kids into the kitchen with you.
Kitchen Tools Needed:
Coconut Lemon Bar Ingredients
Coconut Lemon Bar Tips
These lemon bars are gooey, sweet, and topped with a crispy crumble. It is the perfect balance of flavors and textures.
Lemon bars are a simple two-step process. I like to break it down by crust and lemon topping.
Use A Pastry Cutter For the Crust
Making the crust to these Coconut Lemon Bars is absolutely simple. All it takes is flour, sugar, butter and shredded coconut. It’s key to use a pastry cutter when combining the ingredients. It will help give you the perfect consistency.
Real Lemons For the Topping
Toast The Coconut
Toasted coconut has a richer flavor. As the coconut cooks, it releases a crystalized flavor that brings out a decadent side to the fresh recipe.
Bars Will Be Soft
Before you overbake them, please understand they are supposed to be soft. These lemon bars are much softer than crispy sugar cookies. They are supposed to fall apart and melt in your mouth.
Serve With Ice Cream
I like to enjoy a scoop of vanilla ice cream on the side! This dessert reminds me of summertime and beaches and all that fun stuff! This is the perfect dessert to serve at parties.
Store In The Refrigerator
If you happen to have any leftover coconut lemon bars, store them in an airtight container in the refrigerator. They will stay fresh for 2-3 days.
Since these bars are so soft, they are not stackable. Instead, I suggest wrapping your baking dish in plastic wrap or using a lid (if it came with one).
This dessert really takes me back to my childhood. I’m thrilled to put my own special twist to it give the traditional bars a more tropical flair. I am so proud with how they turned out.
Coconut Lemon Bars
- Rectangular Baking Pan
- Non-Stick Skillet
For the Crust
- 1 cup butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour sifted
- 1/2 cup shredded coconut
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- 2 lemons juiced
- 1/2 cup shredded coconut toasted (instructions on how to toast down below)
- Preheat oven to 350 degrees F.
- Start by preparing the crust: In a large bowl, combine butter, sugar and all-purpose flour with a pastry cutter.
- You’ll know the crust mixture is ready when you press it against your fingers and it sticks and stays in shape – similar to moist sand.
- Press the crust mixture into a rectangular pan, about 11×13 in size.
- Bake for 15 to 20 minutes or until golden. Remove from oven and spread with ½ cup shredded coconut. Set aside.
- For the lemon topping, cream together eggs and sugar.
- Add lemon juice and mix thoroughly.
- Add flour and mix.
- Pour over on top of the baked crust. Bake in oven for 20 minutes.
- As the lemon bars bake, toast the remaining shredded coconut by cooking it in a small non-stick skillet over high heat. Toss for about 2-3 minutes until the majority of coconut is golden brown. Remove from heat.
- Once time is up, remove lemon bars from the oven and carefully press the toasted coconut on top. Allow to cool before serving.
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