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 Time55minutes
Cook Time50minutes
Total Time1hour45minutes
AuthorRenee
Ingredients
For the crust
2cupsall-purpose flour
1cupconfectioners sugar
2teaspoonsgrated lemon zest
1/4teaspoonsalt
1cupunsalted butterat room temperature
1/2cuplightly toasted slivered almonds
For the filling:
2cupssugar
1cupsweetened coconut flakes
4large eggsat room temperature
1/4cupunsalted buttermelted and cooled
1/4cupmilkat room temperature
1/4cupfresh lemon juice
1tablespoongrated lemon zest
1tablespoonall-purpose flour
1tablespooncornmeal
1/4teaspoonsalt
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.
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.