Lemon Coconut Bars – coolforests

A hand holding a coconut lemon bar; more coconut lemon bars are arranged on a wooden surface in the background.

Tangy, sweet Lemon Coconut Bars with a buttery shortbread crust, tangy lemon topping, and toast coconut finish!

Close-up of coconut-topped lemon bars cut into squares and stacked on a wooden surface.

Aimee’s Recipe Notes

Smiling woman with brown hair in a floral blouse standing in a bright kitchen.

Lemon desserts are fresh and comforting at the same time. There’s something about that sweet-tart balance that cuts through the richness of most desserts.

These tart bars are based off my classic lemon bars. I added coconut and topped them with powdered sugar instead of a lemon glaze. You’ll love it.

So easy to make and they freeze well too!

xo,

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A hand holding a coconut lemon bar; more coconut lemon bars are arranged on a wooden surface in the background.

Lemon Coconut Bars Recipe

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Buttery shortbread lemon bars with a chewy coconut topping!

Course members only

Cuisine American

Keyword easy lemon bar recipe, lemon bars

Prep Time 15

Cook Time 35

Chill Time 2

Total Time 2 50

Servings bars

Calories 174kcal

Author Aimee Shugarman

Ingredients

For the Crust:

½ cup unsalted butter, cold
1 cup all-purpose flour
¼ cup powdered sugar

For the Filling:

1 cup granulated sugar
2 Tablespoons all-purpose baking
½ teaspoon baking powder
2 large eggs
1 lemon, zested & juiced, see notes
1 cup sweetened, shredded coconut, divided

Instructions

Preheat the oven to 350 degrees F. Line an 8 or 9-inch square baking dish with parchment paper. Set it aside.
In a large mixing bowl with paddle attachment (to an electric mixer), combine crust ingredients. Turn on low and mix until crumbly. You could skip the mixer and cut them together with a pastry cutter or your hands.
Press crumbs into the bottom of the prepared baking dish. Bake for 15 minutes.
While the crust is baking, make the lemon filling. You can use the same bowl. Combine sugar, flour, baking powder, eggs, lemon zest & juice. Mix until blended.
After 15 minutes, remove crust from oven and immediately pour the lemon mixture over the partially baked crust. Sprinkle 1/2 cup of the coconut over the top.
Return baking pan to the oven for 10 minutes. Add the remaining 1/2 cup coconut over the top and cook an additional 10 minutes.
Cool bars, then chill for 2 hours (or longer). Cut into bars and sprinkle with about 1-2 Tablespoons of powdered sugar. Enjoy.

Notes

You’ll need one lemon for this recpe. I don’t measure anymore, but it will be about 1 teaspoon of zest and 2 Tablespoons of juice.
Store bars in the refrigerator for up to one week. Or freeze for up to one month.
These are best served COLD.

Nutrition