These lemon coconut bars bring together the best of both worlds: a buttery shortbread base and a bright, citrusy filling, all topped with golden, toasted coconut.
What makes them special is their perfect balance of textures—soft and tangy in the center with a crisp, nutty crunch on top.
Bright and Buttery Lemon Coconut Bars
Equipment
- 1 × 9×13-inch baking pan
- 1 × Stand mixer or hand mixer
- 1 × Food processor
- 1 × Microplane or zester
- 1 × Mixing bowls
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup sweetened shredded coconut
- ½ cup powdered sugar
- ¾ cup salted butter softened
For the Filling:
- 1 ¾ cups granulated sugar
- Zest of 1 lemon
- ⅓ cup fresh lemon juice about 3 lemons
- 4 large eggs
- ¼ cup all-purpose flour
- 1 pinch fine sea salt
- ½ teaspoon baking powder
- ½ cup sweetened shredded coconut
Instructions
- Prepare the Baking Pan: Start by preheating your oven to 350°F (175°C) so it’s fully heated when you’re ready to bake. Grease a 9×13-inch baking pan with butter or nonstick spray, making sure to coat the corners and edges thoroughly to prevent sticking. For easier cleanup and effortless removal of bars later, you can also line the pan with parchment paper, leaving a bit of overhang on the sides. This will act like a sling to lift the bars out cleanly once cooled.
- Mix the Crust Ingredients: In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl if using a hand mixer), combine 1 ½ cups flour, ½ cup shredded coconut, and ½ cup powdered sugar. Mix on low speed until the dry ingredients are evenly incorporated. Add ¾ cup softened salted butter and continue mixing until the dough resembles coarse crumbs with small pea-sized pieces of butter throughout. These little bits of butter are what create that tender, melt-in-your-mouth shortbread texture. If you don’t have a mixer, you can use a pastry cutter or even your fingertips to rub the butter into the flour until it’s well combined.
- Form and Bake the Crust: Transfer the crumbly dough mixture into the prepared baking pan. Using clean hands or the back of a flat measuring cup, press the dough firmly and evenly across the bottom, making sure it extends slightly up the edges of the pan.This step helps hold in the filling once it’s poured in. Bake the crust in the preheated oven for about 20 minutes, or until the edges turn a very light golden color. Remove from the oven and allow the crust to cool slightly while preparing the filling.
- Infuse Sugar with Lemon Zest: Place 1 ¾ cups granulated sugar and the zest of one fresh lemon into a food processor. Pulse several times until the zest is finely ground into the sugar, releasing its fragrant oils. This step ensures the lemon flavor permeates the entire filling rather than just being specks within the batter. If you don’t have a food processor, rub the zest into the sugar with your fingertips until the sugar feels slightly moist and aromatic.
- Prepare the Lemon Filling: To the lemon sugar, add ⅓ cup fresh lemon juice, 4 large eggs, ¼ cup all-purpose flour, a pinch of fine sea salt, and ½ teaspoon baking powder. Pulse the mixture in the food processor until completely smooth and well-blended. The filling should be glossy and slightly thick but pourable. Scrape down the sides of the bowl if needed to make sure all the flour is incorporated. This filling is the heart of the recipe—it will bake into a bright, tangy layer that perfectly complements the buttery crust.
- Bake the Bars with Filling: Pour the lemon mixture evenly over the warm, partially baked crust, tilting the pan slightly to help it spread into the corners if necessary. Place the pan back in the oven and bake for 10 minutes. This initial bake allows the filling to begin setting before adding the coconut topping, ensuring it won’t sink into the lemon layer.
- Add the Coconut Topping: After the first 10 minutes of baking, carefully remove the pan from the oven. Sprinkle ½ cup shredded coconut evenly across the top of the partially set filling. Use your fingers to gently distribute the coconut so that every bite has a hint of toasted flavor. Return the pan to the oven and continue baking for another 10 to 15 minutes, or until the filling no longer jiggles in the center and the coconut is lightly golden. The bars should look set, with just a hint of spring when you touch the center.
- Cool and Chill Thoroughly: Remove the pan from the oven and set it on a wire cooling rack. Allow the bars to cool completely at room temperature for at least 1 hour. Once cooled, transfer the pan to the refrigerator and chill for an additional 1 to 2 hours. Chilling helps the filling firm up properly, making it easier to cut clean, sharp squares. If you’re in a hurry, you can place the pan in the freezer for about 30–40 minutes to speed up the process.
- Slice and Serve: Once chilled, lift the bars out of the pan using the parchment paper overhang, if used. Place them on a cutting board and use a sharp knife to cut into 16 even squares. For the cleanest cuts, wipe the knife blade with a damp cloth between slices. Arrange on a serving platter and enjoy immediately, or store them for later. These bars are delicious served on their own, but they also pair wonderfully with a cup of tea or coffee.
Notes
- Always use fresh lemon juice for the best tangy flavor—bottled juice won’t give the same brightness.
- Toasting the coconut on top during the final bake enhances flavor and adds a satisfying crunch.
- For a firmer crust, press the dough evenly and firmly with the bottom of a measuring cup.
- Refrigerating before slicing ensures clean, sharp cuts and prevents the filling from sticking to the knife.
- This dessert freezes well, making it perfect for meal prep or planning ahead for gatherings.
- Adjust sweetness slightly by reducing sugar by 2–3 tablespoons if you prefer a sharper lemon bite.
While indulgent, this dessert also has some nutritional perks.
Lemons provide a boost of vitamin C and antioxidants, while coconut offers fiber and healthy fats that help keep you feeling satisfied.
With eggs supplying high-quality protein, these bars are more than just a sweet treat—they’re a wholesome option for an everyday pick-me-up or a party-ready dessert.
Plus, the recipe is simple to follow, bakes up in under an hour, and can be prepared ahead of time, making it a versatile go-to for busy days or special gatherings.
Must-Have Tools for Perfect Results
9×13-Inch Baking Pan
Ensures even baking and the right thickness for layered bars. A must-have for brownies, casseroles, and meal-prep dishes too.
Stand Mixer or Hand Mixer
Perfect for effortlessly combining butter, flour, and sugar into a crumbly crust. Also essential for whipping cream, mixing batters, or kneading dough.
Food Processor: Used to blend lemon zest and sugar into a fragrant, flavorful base for the filling. This tool is invaluable for chopping, grinding nuts, or making quick sauces.
Parchment Paper
Prevents sticking, makes cleanup easy, and allows for quick removal of the bars. Handy for roasting vegetables, baking cookies, or layering between freezer items.
Zester or Microplane
Essential for finely grating lemon zest to infuse maximum citrus flavor. Also great for cheese, spices, and even chocolate.
Chef’s Secrets for Flawless Bars
The key to perfect lemon coconut bars lies in balancing flavors and textures.
For the crust, use softened butter rather than melted—this keeps the shortbread tender and crumbly instead of greasy.
When zesting lemons, be sure to avoid the bitter white pith and focus only on the vibrant yellow layer, which holds the flavorful oils.
Incorporating zest directly into the sugar before mixing is a professional trick that intensifies the citrus aroma throughout the filling.
For extra refinement, you can strain the lemon filling mixture after blending to remove any tiny lumps of flour or zest, ensuring a silky-smooth consistency.
Finally, chilling the bars before cutting is not optional—it is what transforms them from rustic to bakery-quality.
Serving Suggestions for Every Occasion
These bars shine as a stand-alone treat, but they also pair beautifully with other desserts and beverages.
For a light spring or summer gathering, serve them with fresh berries and a dollop of whipped cream for added freshness.
During cooler months, they balance perfectly alongside a warm cup of tea, coffee, or even spiced hot cider.
For a fancier presentation, dust lightly with powdered sugar before serving or drizzle with melted white chocolate for extra elegance.
You can also cut them into smaller bite-sized squares for party platters, making them easy to enjoy at picnics, brunches, or holiday celebrations.
Storage Tips for Lasting Freshness
Lemon coconut bars taste best when fresh, but they store and freeze exceptionally well.
Once cooled and sliced, place them in an airtight container, layering parchment paper between rows to prevent sticking.
They will stay fresh in the refrigerator for up to 3 days, maintaining both texture and flavor.
For longer storage, freeze the bars in a single layer until firm, then transfer them into freezer-safe bags or containers.
They will keep well for up to 3 months.
When ready to enjoy, simply thaw them overnight in the fridge or at room temperature for a couple of hours.
This makes them a fantastic make-ahead dessert for holidays, potlucks, or busy weeks.
Frequently Asked Questions
1. Can I use unsweetened coconut instead of sweetened?
Yes, but keep in mind that unsweetened coconut will make the bars less sweet and slightly chewier. You may want to add an extra tablespoon of sugar to balance the flavor.
2. Can I make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains a binder like xanthan gum for the best results.
3. Do I have to use a food processor for the filling?
No, you can whisk the ingredients by hand or use a blender. The food processor simply ensures the zest is finely ground and evenly distributed.
4. Why do my bars look too runny after baking?
If the filling is still jiggly after the bake time, it may need an extra few minutes in the oven. Ovens vary, so always check by gently shaking the pan—the center should be set but not overly dry.
5. Can I double this recipe for a crowd?
Yes, you can double the recipe and bake it in a larger sheet pan. Be sure to extend the bake time slightly and check for doneness, as thicker layers may take a few extra minutes.
