Lemon Coconut Bars
These lemon coconut bars are the perfect mix of tangy, sweet, and buttery—featuring a melt-in-your-mouth shortbread crust, zesty lemon filling, and a golden coconut topping.
Ingredients
For the Shortbread Crust:
- 1½ cups all-purpose flour
- Pinch of salt
- ½ cup powdered sugar
- ¾ cup cold unsalted butter cubed
For the Lemon Filling:
- 4 large eggs
- 1½ cups granulated sugar
- ½ cup fresh lemon juice
- 1 teaspoon baking powder
- ¾ cup sweetened flaked coconut
Instructions
- Preheat oven to 350°F (177°C).
- Butter or line a 9×13-inch baking dish.
- Combine flour, powdered sugar, salt, and cold butter in a food processor.
- Pulse to crumbs.
- Press into the dish and bake for 15 minutes until lightly golden.
- In a bowl, whisk eggs, sugar, lemon juice, and baking powder.
- See full steps with tips & photos → https://mischacrossing.com/lemon-coconut-bars/
Notes
- Use fresh lemon juice for the brightest flavor.
- Bars slice more cleanly if chilled first.
- Store covered in the fridge for up to 5 days.