If you’re looking for a delightful treat that combines a refreshing citrus zing with a tropical twist, these Zesty Lemon Coconut Bars are just the thing. Perfect for any occasion, they are both tangy and sweet, with a hint of coconut that will transport your taste buds to a sunny beach.
Let’s break down what makes these bars so delicious. First, there’s the all-purpose flour, which forms the base of both the crust and the filling, providing structure and a bit of chew. The unsweetened shredded coconut adds a subtle tropical flavor and a nice texture to the crust. We use powdered sugar in the crust for a fine texture and slight sweetness. The unsalted butter, melted and mixed into the crust, makes it rich and buttery.
For the filling, large eggs help set the mixture and give it a custard-like texture. Granulated sugar sweetens and balances the tartness of the lemon. The extra flour helps to thicken the filling. Fresh lemon juice and zest are the stars here, offering a bright, tangy flavor. A touch of vanilla extract adds depth and warmth. Finally, a dusting of powdered sugar gives the bars a pretty finish and an extra hint of sweetness.
These bars are delightful on their own, but if you’re serving them for a special occasion, consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of contrast, a handful of fresh berries on the side makes for a lovely presentation.
Start by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, letting a little overhang on the sides so you can lift the bars out easily later. In a medium bowl, combine 1 cup of flour, 1/2 cup of shredded coconut, and 1/4 cup of powdered sugar. Stir these dry ingredients together, and then pour in the melted butter. Mix until crumbly.
Press this mixture evenly into the bottom of your prepared pan. Pop it into the oven for about 12-15 minutes, or until it’s lightly browned and smells amazing.
While the crust bakes, take a clean bowl and whisk together 3 large eggs, 1 1/2 cups of granulated sugar, 1/4 cup of flour, 2/3 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. Mix until it's smooth and well combined.
Once your crust is ready, pull it from the oven (careful, it’s hot!) and pour the lemon mixture over it. Slide the pan back into the oven for another 18-20 minutes. You’ll know it’s done when the filling is set and no longer jiggles in the center.
Let the bars cool completely in the pan on a wire rack. Once they’re cool, lift them out using the parchment paper overhang and dust with powdered sugar before cutting into squares. Enjoy!
Share