Description
These Toasted Coconut Lemon Bars are a delightful twist on the classic lemon bars, featuring a buttery coconut crust and a tangy lemon filling. Perfect for spring or summer gatherings.
Ingredients
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Scale
- 1 cup sweetened shredded coconut
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish and line with parchment paper.
- Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes or until golden, stirring occasionally. Set aside to cool.
- In a medium bowl, mix the toasted coconut, flour, melted butter, powdered sugar, and salt until combined. Press the mixture evenly into the prepared baking dish to form the crust.
- Bake the crust for 15 minutes or until lightly golden.
- While the crust is baking, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and flour in a medium bowl until smooth.
- Pour the lemon filling over the hot crust and return to the oven.
- Bake for another 20-25 minutes, or until the center is set and does not jiggle when shaken.
- Remove from oven and allow to cool completely in the pan.
- Dust with powdered sugar before cutting into squares and serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Use fresh lemon juice for the best flavor.
- Bars can be frozen for longer storage, wrap tightly in plastic wrap and foil.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg