Coconut Lemon Bars
Lemon bars are a family favorite of ours and we're thrilled to share with you our recipe! So much lemon-y goodness!
SERVINGS
Equipment
- Rectangular Baking Pan
- Mixing Bowl
- Non-Stick Skillet
Ingredients
For the Crust
- 1 cup butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour sifted
- 1/2 cup shredded coconut
Lemon Topping
- 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)
Instructions
- 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 11x13 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.
Nutrition
Serving: 1bar | Calories: 214kcal | Carbohydrates: 42g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 47mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Servings: 16 square bars
Calories: 214kcal