Lemon bars just scream Summer to me! These delicious bars have the addition of coconut in the base and filling for the ultimate combo of flavours.
These bars have a crisp coconut shortbread base topped with a tangy and smooth lemon curd.
They might sound fancy, but this recipe is absolutely fool-proof!
Lemon Coconut Bars (Tangy!)
Yield:
24 bars
Prep Time:
30 minutes
Cook Time:
35 minutes
Refrigeration Time:
3 hours
Total Time:
4 hours 5 minutes
These easy lemon and coconut bars are tangy, refreshing and full of zesty flavour! These bars have a crisp coconut shortbread base and a smooth lemon curd filling. This recipe requires minimal prep time with delicious results!
Ingredients
For the Base
- 1 cup plain flour / all purpose flour
- ½ cup desiccated coconut
- ½ cup icing sugar / powdered sugar
- 125 g (4.5 oz / ½ cup) unsalted butter, melted
For the Filling
- 1 ½ cups caster sugar / superfine sugar
- ¼ cup plain flour / all purpose flour
- 6 large eggs
- 1 cup lemon juice (approx. 4-5 whole lemons)
- ½ cup desiccated coconut
Instructions
For the Base
- Preheat the oven to 160 C / 320 F (fan-forced/convection) or 180 C / 355 F (standard). Grease and line a 18 cm x 28 cm (7 x 11 inch) slice pan with baking paper, ensuring there's at least 3 cm (1 inch) of overhang to allow for easy removal of the bars.
- In a medium bowl, stir together flour, desiccated coconut and icing sugar. Stir in the melted butter until the flour mixture is completely coated in butter and begins to form a soft dough. It will be quite crumbly.
- Press the dough evenly into the base of the prepared tin. I use a cylindrical glass to roll the dough flat and cover the base of the tin. Bake for 15 minutes or until lightly golden. Set aside while you prepare the filling.
For the Filling
- In a medium bowl, whisk together the flour and caster sugar. Add eggs and lemon juice then whisk very well to combine. Try to whisk the mixture until there are no strands of egg left.
- Carefully pour the lemon mixture over the hot base. Sprinkle evenly with desiccated coconut. Bake for 17-20 minutes or until the lemon filling is set on the edges and only wobbles slightly in the centre.
- Allow to cool to room temperature. Refrigerate for 3 hours or until the lemon filing is firm. Keep refrigerated until serving. Dust with icing sugar / powdered sugar just before serving, if desired.
Notes
Storage
- You can keep the slice refrigerated in an airtight container for 3 days.
Substitutions & Tips
- This slice is very tangy. You can add up to an extra ½ cup of caster sugar (2 cups total) to the lemon filling to make it sweeter.
- Lemon juice: I have made this recipe with both fresh and bottled lemon juice. It tastes great either way. It will be tangier with fresh lemons.
- Coconut: if you want plainer lemon bars, you can omit the desiccated coconut from the top of the slice (still include it in the base).
Nutrition Information:
Serving Size: 1 BarAmount Per Serving: Calories: 166Total Fat: 8.1gSaturated Fat: 5.2gTrans Fat: 0gUnsaturated Fat: 1.4gCholesterol: 57.4mgSodium: 22.5mgCarbohydrates: 21.1gFiber: 1.1gSugar: 15.4gProtein: 2.5g
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