It happened again. The same urge came about when Easter was near. It cannot go by without certain foods being involved. It started with a ham we enjoyed in a pre-celebration. Being a food blogger does make one celebrate holidays in advance. The leftovers became Ham, Turkey and Cheddar Turnovers. Moving on to the next food meant one thing, it was time to make lemon coconut bars.
Easter would not be the same without coconut. I've already eaten my way through a bag of chocolate coconut eggs. I thought about incorporating them into a recipe however they didn't last long enough. Plus it was another excuse to buy coconut flakes and get baking. As usual, what to bake was the question. My friend Terry gave me inspiration for lemon bars and that was all it took.
How are the lemon coconut bars? They are lemon chess pie meets coconut over a buttery crust. There is the expected sweet/tart combination. Coconut gives an added chewy texture. Slivered almonds provide a crunch. The bars are baked in a 10x15 jelly roll pan. The ones from the middle of the pan are softer than those from the outside. It's the same as with brownies - are you an inside or outside person? I'll take the ones from the inside.
What food is always a part of your Easter celebration? The holiday won't pass by without ham and coconut for me. There are lots of other favorites from Sunday Supper contributors below. Scroll down to see the list of recipes and links to each one. Big thanks to our host Alaiyo of Pescetarian Journal for hosting our Easter/Passover Feast event.
Lemon Coconut Bars
Ingredients
For the crust
- 2 cups all-purpose flour
- 1 cup confectioners sugar
- 2 teaspoons grated lemon zest
- ¼ teaspoon salt
- 1 cup unsalted butter at room temperature
- ½ cup lightly toasted slivered almonds
For the filling:
- 2 cups sugar
- 1 cup sweetened coconut flakes
- 4 large eggs at room temperature
- ¼ cup unsalted butter melted and cooled
- ¼ cup milk at room temperature
- ¼ cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal
- ¼ teaspoon salt
For the topping:
- Confectioners sugar
Instructions
For the crust:
- Preheat oven to 350 degrees F. Lightly grease a 10- X 15-inch jelly roll pan. Line bottom with parchment paper for easier removal of bars from the pan.
- Whisk together flour, confectioners sugar, lemon zest, and salt in a large bowl.
- Cut in butter with a pastry blender until crumbly. Stir in almonds.
- Firmly press mixture into prepared pan.
- Bake for 20 minutes or until light golden brown on the edges.
For the filling:
- Whisk together all filling ingredients in a large bowl until well combined.
- Pour filling over baked crust.
- Bake for 30 to 35 minutes or until set.
- Cool completely in pan on a wire rack.
For the topping:
- Dust confectioners sugar on top.
- Cut into bars or squares.
Notes
Recipe adapted from Southern Living Our Best Recipes 2007 Volume 4
The Easter/Passover celebration continues. Check out these holiday recipes by Sunday Supper contributors:
Breakfast/Brunch
- Colomba Muffins from Manu's Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry, Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner's Tales
- Rhubarb Muffins with Almond Streusel from Confessions of A Culinary Diva
Appetizers:
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Deviled Easter Eggs from Hot Momma's Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
- Healthier Hot Cross Buns from A Kitchen Hoor's Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane's Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
- Banana Carrot Cake Bread from Peanut Butter and Peppers
Sides and Salads:
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy's Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk--Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Pie - Torta Pasqualina from La Bella Vita Cucina
Desserts:
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Individual Cakes with Peanut Butter Whipped Topping from Momma's Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox "Pie" from girlichef
- Easter Basket Cupcakes from NinjaBaking.com
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida's Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
Wine Pairing:
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement
Well, these lovely looking lemon bars may become a yearly tradition. And I happen to have a bag of slivered almonds just waiting to become friends with some lemony-coconutty goodness =)
Happy Easter Renee!
Thank you Kim and a belated very Happy Easter to you too!
Lemon and coconut are a match made in heaven and these bars look absolutely delicious!
Thanks Manu!
I never paired lemon and coconut it sounds delicious!
Oh Cindy, you must try it. You will love the pairing of flavors.
I just love lemon bars and with coconut, my favorite! Your bars are just beautiful!!
Thank you Jennifer!
Oh, boy, Renee, do these look fantastic! Lemon and coconut are a pair made in heaven. I wish I had a plate of these babies in my kitchen Happy Easter!
Thank you Liz and I wish I could send you some through the screen.
Mmmm Lemon and coconut go so well together! Yummy, Happy Easter!!!
Thanks and a belated Happy Easter to you too!
Lemon chess pie meeting coconut over buttery crust sounds absolutely wonderful, Renee! Happy Easter! I hope you are feeling better today.
Thanks Stacy and I am feeling much better.
You put da lemon in da coconut and mix it all up... OK, I will stop singing.
Dorothy, you crack me up. Now you have my singing that song.
Those look so very perfect! Man, I love lemon and coconut together, what a great dessert.
Thanks Shannon
Coconut screams spring and summer to me, and combining it with lemon is just even better!
Honestly, coconut screams louder around Easter and Christmas however it screams to me all throughout the year.
Excellent! Perfect for spring
Thanks Sarah
I didn't think it was possible to improve on lemon bars, but you went and did it with coconut. Yum!
Ah yes, the magic of coconut and how it can improve on many sweets and treats.
Love, love, love lemon coconut bars, they really scream spring to me and Easter!! Thanks for sharing!!
Thank you Tara and I hope you will make them one day.
MMMM...love lemon bars and adding coconut to them just make them more awesome in my book! Happy Easter Renee!
Thanks Martin and Happy Easter (belated) to you too.
Coconut and lemon -- perfect for Spring! This sounds amazing and I can't wait to make them for my family! Yummy!
Thanks Jennifer. They sure would add some brightness to a spring day.
Citrus flavors and coconut are amazing together! Love this recipe!
So very true. Thanks Christine
I feel the same way about coconut. . I won't say how many coconut macaroons I ate recently. . Lemon chess pie meets coconut over a buttery crust!!? oh my goodness, sounds fabulous!! LOVE! and I hope you are feeling better, Renee!
Go team coconut! Thanks Alice
You know, Renee, I love lemon AND coconut so this sounds like perfection to me. So when we meet up for our Rouladen cook-off I kindly request you bring a batch of those along. Thank you 🙂
I keep it noted to bring these bars when we have our Rouladen cook-off. Thanks Bea!
I am inside AND outside bar lover and I love your coconut addition to these.
I'm not surprised Betsy. You are a queen of desserts.
I've never had a chess pie before but my imagination is telling me that lemon and coconut in a bar form is a must-try. As for me, I'll take from the inside or outside. I'm not very selective when it comes to sweets. 🙂
A lemon chess pie is a classic Southern pie and everyone should try at least one slice.
I am a sucker for a good lemon bar, but you add coconut and I'll be your best friend for life.
Glad to know these bars got me another BFF. Thanks Courtney.
These sound terrific - Sous Chef would love these. The fun of food blogging is celebrating the holidays multiple times 🙂
Oh yes, celebrating holidays multiple times is quite fun.
The Husband loves lemon bars and I think we'd both go wild for your version filled with coconut and slivered almonds. These look gorgeous, Renee, especially with that vibrant yellow lemon filling.
Thanks Nancy and I love the color of the filling too. Such brightness to a sweet treat.