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Lemon Coconut Bars | Magnolia Days

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.