Lemon and coconut bars just scream Summer to me! These delicious bars have the addition of coconut in the base and filling for the ultimate combination of flavours.
These bars have a crisp coconut shortbread base topped with a tangy and smooth lemon curd.
Ingredients in Lemon and Coconut Bars
For the Base
- Plain / all-purpose flour
- Finely desiccated coconut: you can also use regular desiccated coconut. Do NOT use shredded coconut.
- Icing sugar / powdered sugar: this powdered form of sugar gives you a delicious crisp shortbread base. Do not use regular white or brown sugar.
- To make your own powdered sugar: blend regular white sugar in a Nutribullet or other high-powered blender until powdered.
- Unsalted butter: you can also use salted butter, although note the base may have a savoury flavour.
For the Filling
- Caster sugar / superfine sugar: dissolves more easily to create a smooth topping. You can also use white sugar if necessary.
- Plain / all-purpose flour
- Large eggs
- 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.
- Finely desiccated coconut: this is to sprinkle on top of the slice before baking. You can also use regular desiccated coconut or shredded coconut.
How to Make Lemon and Coconut Bars
This recipe is much easier than it seems. Follow a few steps for perfect bars!
First, make the base:
- Stir together the base ingredients. Roll out flat in the base of your pan.
- Bake until golden and set aside.
Then make the filling:
- Whisk together the flour and sugar, then whisk in the lemon and eggs. Make sure it's smooth!
- Pour over the base and top with coconut. Bake until set on the edges with a slight wobble.
- Refrigerate until firm and ready to serve! Dust with icing sugar (powdered sugar) if desired.
Frequently Asked Questions
Can I make lemon and coconut bars gluten free?
Yes! These bars are easy to make gluten free. Simply substitute wheat flour with an equal amount of gluten-free flour.
Why aren't my bars setting in the fridge?
It's likely you haven't baked them in the oven for long enough. The topping is a form of lemon curd and requires adequate cooking to set. Check your oven is at the expected temperature with an oven thermometer. If your oven has hot spots, rotate the pan during cooking.
Can I use bottled lemon juice or lemon juice concentrate?
I have made this recipe with both fresh and bottled lemon juice. It tastes great either way. It will be tangier with fresh lemons.
Can I omit the 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).
Storage
You can keep the slice refrigerated in an airtight container for 3 days.
Variations
Here are some variations to lemon coconut bars:
- Lime Coconut Bars: Substitute fresh lime juice for lemon for a tart twist.
- Raspberry Coconut Bars: Add raspberry preserves or fresh raspberry puree to the lemon filling.
- Orange Coconut Bars: Use orange juice and zest in place of lemon for a citrus burst.
- Strawberry Coconut Bars: Top the bars with fresh strawberries or add a layer of strawberry puree to the filling.
Lemon Coconut Bars (Tangy!)
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 (150 g) plain flour / all purpose flour
- ½ cup (50 g) desiccated coconut
- ½ cup (70 g) icing sugar / powdered sugar
- 125 g (4.5 oz / ½ cup) unsalted butter, melted
For the Filling
- 1 ½ cups (360 g) caster sugar / superfine sugar
- ¼ cup (38 g) plain flour / all purpose flour
- 6 large eggs
- 1 cup (250 mL) lemon juice (approx. 4-5 whole lemons)
- ½ cup (50 g) 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
Measurement
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
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
Karmina says
Thank you for sharing your recipe! I just made a small batch of this, my very first try at making a bar cookie recipe. Oh my goodness, it was delicious!!! I’ll be sure to check out your other recipes. The base was especially delicious ?
Chloe says
Hi Karmina, that makes me so happy to hear! I'm so glad you enjoyed 🙂 the base is one of my favourite parts too!
Chantal says
Hi your recipe says 6 large eggs twice is that accurate?
Chloe says
Apologies, I recently update the recipe and must have pasted the ingredients list twice! There is only meant to be each ingredient listed once. I have updated it now, thank you.