Lemon Coconut Bars
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When Life Gives You Lemons… 🍋 Make something worth slowing down for
This is your sign to bake something simple and satisfying. These Lemon Coconut Bars bring together bright citrus, buttery crust, and that irresistible toasted coconut finish. It’s a recipe that rewards patience—layering flavor and texture in a way that feels both comforting and fresh. 🤍
Lemon Coconut Bars
Yield: about 16 bars
Crust
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon kosher salt
3/4 cup sweetened flaked coconut, toasted, cooled (see Chef Stacy Tips)
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
3/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup fresh lemon juice
1 teaspoon vanilla bean paste or extract
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all-purpose flour
1/2 teaspoon baking powder
Pinch of kosher salt
1/4 cup powdered sugar, for garnish
For crust: Preheat oven to 350°F. Line 8x8x2-inch baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
Meanwhile, prepare filling: Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth. Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
Using foil as aid, transfer lemon bars to a cutting board. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over.
Chef Stacy Tips: Toasting coconut is a simple technique that adds incredible flavor and texture to both sweet and savory dishes. Whether you’re using shredded or flaked coconut, spread it in an even layer on a baking sheet and toast in a 325°F oven for 5–10 minutes, stirring once or twice, until it turns golden brown and fragrant—or toast it in a dry skillet over medium heat, stirring constantly for even color. Keep a close eye on it, because it can go from perfectly toasted to burnt quickly! Once done, let it cool to crisp up before using.
Equipment List:
oven
8x8x2-inch baking pan
foil
food processor
lemon juicer
sift or powder sugar duster
A Small Favor for Big Flavors! “I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
💡 Want more simple techniques that make a big impact? Check outThe Tip Jarfor chef-inspired tips that elevate your cooking with ease.🍴
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Chef Stacy has worked for both Williams Sonoma and Sur La Table and has tried it all! She has handpicked a selection of top-rated cooking tools, all available on Amazon. Transform your kitchen into a chef’s paradise and take your culinary skills to the next level!
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