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 10×15 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
- 1/4 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1/2 cup lightly toasted slivered almonds
For the filling:
- 2 cups sugar
- 1 cup sweetened coconut flakes
- 4 large eggs at room temperature
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup milk at room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal
- 1/4 teaspoon salt
For the topping:
- Confectioners sugar
Instructions
For the crust:
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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.
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Whisk together flour, confectioners sugar, lemon zest, and salt in a large bowl.
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Cut in butter with a pastry blender until crumbly. Stir in almonds.
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Firmly press mixture into prepared pan.
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Bake for 20 minutes or until light golden brown on the edges.
For the filling:
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Whisk together all filling ingredients in a large bowl until well combined.
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Pour filling over baked crust.
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Bake for 30 to 35 minutes or until set.
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Cool completely in pan on a wire rack.
For the topping:
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Dust confectioners sugar on top.
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Cut into bars or squares.
Recipe Notes
A recipe for lemon coconut bars made with fresh lemon juice, sweetened coconut flakes, and a buttery almond crust. Great treat for a dessert or snack.
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
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Nancy @ gottagetbaked
Thursday 24th of April 2014
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.
Renee
Saturday 26th of April 2014
Thanks Nancy and I love the color of the filling too. Such brightness to a sweet treat.
Christy
Thursday 24th of April 2014
These sound terrific - Sous Chef would love these. The fun of food blogging is celebrating the holidays multiple times :)
Renee
Saturday 26th of April 2014
Oh yes, celebrating holidays multiple times is quite fun.
Courtney @ Neighborfood
Wednesday 23rd of April 2014
I am a sucker for a good lemon bar, but you add coconut and I'll be your best friend for life.
Renee
Saturday 26th of April 2014
Glad to know these bars got me another BFF. Thanks Courtney.
Dionne Baldwin
Wednesday 23rd of April 2014
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. :)
Renee
Saturday 26th of April 2014
A lemon chess pie is a classic Southern pie and everyone should try at least one slice.
Betsy @ Desserts Required
Monday 21st of April 2014
I am inside AND outside bar lover and I love your coconut addition to these.
Renee
Saturday 26th of April 2014
I'm not surprised Betsy. You are a queen of desserts.