Bright and Buttery Lemon Coconut Bars
Bright, zesty, and perfectly balanced, these lemon coconut bars feature a tender shortbread crust, a tangy lemon filling, and a crunchy coconut topping. They’re easy to make, freezer-friendly, and guaranteed to please at any occasion.
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.
