Lemon Coconut Bars for #SundaySupper

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.

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Lemon Coconut Bars

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.

Course Dessert

Cuisine American

Prep Time 55 minutes

Cook Time 50 minutes

Total Time 1 hour 45 minutes

Author Renee

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:

1. 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.
2. Whisk together flour, confectioners sugar, lemon zest, and salt in a large bowl.
3. Cut in butter with a pastry blender until crumbly. Stir in almonds.
4. Firmly press mixture into prepared pan.
5. Bake for 20 minutes or until light golden brown on the edges.

For the filling:

1. Whisk together all filling ingredients in a large bowl until well combined.
2. Pour filling over baked crust.
3. Bake for 30 to 35 minutes or until set.
4. Cool completely in pan on a wire rack.

For the topping:

1. Dust confectioners sugar on top.
2. 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

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