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Lemon Coconut Bars for #SundaySupper

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Lemon Coconut Bars | Magnolia Days

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.

Lemon Coconut Bars | Magnolia Days

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.

Lemon Coconut Bars | Magnolia Days

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.

Lemon Coconut Bars | Magnolia Days

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 | Magnolia Days
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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

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Wine Pairing:

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.

Sunday Supper LogoWould you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement

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Comments

  1. 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!

    Reply

  5. 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!

    Reply

  7. Lemon chess pie meeting coconut over buttery crust sounds absolutely wonderful, Renee! Happy Easter! I hope you are feeling better today.

    Reply

  17. 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!

    Reply

  18. 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 🙂

    Reply

  20. 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. 🙂

    Reply

  23. 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.

    Reply

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