LEMON-COCONUT BARS
Classic lemon bars with a touch of coconut.
Categories Egg Dessert Bake Lemon Coconut Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Line 8x8x2-inch metal 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 work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
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Reegan Rickert
[email protected]I'm not usually a fan of coconut, but these bars were amazing. The lemon and coconut flavors were perfectly balanced.
Ahsan Rao
[email protected]These bars were delicious! The crust was flaky and the filling was creamy and tart.
Bright Obinna
[email protected]I made these bars for my friends and they all raved about them. They said they were the best lemon-coconut bars they'd ever had.
Ifechukwu Emmanuel
[email protected]These bars were a bit too sweet for my taste, but I still enjoyed them.
Kaggwa Shavan
[email protected]I love the combination of lemon and coconut. These bars are the perfect summer treat.
sadeeya oficial
[email protected]These bars were so easy to make and they turned out perfectly. I'll definitely be making them again.
Ms.Salma Islam
[email protected]I'm not a fan of coconut, but I really enjoyed these bars. The lemon flavor was strong enough to balance out the coconut.
Nour Nageh
[email protected]These bars were just okay. I found them to be a bit too tart.
Shanti Khan
[email protected]I've made these bars several times and they're always a hit. They're my go-to dessert for parties.
Kareem Playz
[email protected]These bars are perfect for summer picnics and potlucks. They're light and refreshing.
Tata Doumbia
[email protected]I made these bars for a bake sale and they sold out in no time. Everyone loved them.
The Sohag
[email protected]I'm allergic to coconut, so I substituted chopped pecans. They were still really good!
Martha Stegall
[email protected]These bars were a labor of love, but they were worth it. They're so delicious and impressive-looking.
ayush Pandey
[email protected]I followed the recipe exactly, but my bars came out dry. I'm not sure what I did wrong.
Machel Uganda
[email protected]I substituted gluten-free flour and dairy-free butter, and they turned out just as good as the original recipe.
Latisha Kidd
[email protected]These bars were a bit too sweet for my taste, but my kids loved them.
Adeyemi Victor
[email protected]The crust was perfectly golden brown and the filling was smooth and creamy. The lemon flavor was refreshing and the coconut added a nice tropical touch.
Piyaara Panchi
[email protected]I'm not much of a baker, but these bars were so easy to make. I even impressed myself with how they turned out.
Jackie Plunkett
[email protected]These lemon-coconut bars were a huge hit at my last potluck! They disappeared within minutes. The combination of tangy lemon and sweet coconut was irresistible.