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Lemon Coconut Bars

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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 2 hours
Total Time 3 hours 5 minutes
Servings 16 bars

Ingredients
  

  • Crust:
  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • ¼ tsp salt
  • 1 cup unsalted butter cold and cubed
  • Lemon Filling:
  • 4 large eggs
  • 1¾ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 2 tsp lemon zest
  • ⅔ cup fresh lemon juice
  • ¼ tsp salt
  • ½ tsp baking powder
  • Coconut Topping:
  • 1½ cups sweetened shredded coconut
  • 2 tbsp butter melted
  • 2 tbsp honey or maple syrup
  • Pinch of salt
  • Finishing:
  • Powdered sugar optional

Instructions
 

  • Preheat oven to 350°F, line 9x13-inch pan with parchment with overhang
  • Whisk flour, powdered sugar, salt in bowl
  • Cut in cold butter until mixture resembles coarse crumbs
  • Press firmly into prepared pan
  • Bake 18-20 minutes until edges lightly golden
  • While crust bakes, whisk eggs and sugar until combined
  • Add flour, lemon zest, lemon juice, salt, baking powder, whisk smooth
  • Pour filling over hot crust immediately
  • Bake 20-25 minutes until set and doesn't jiggle
  • Cool completely in pan, 1-2 hours
  • Increase oven to 375°F
  • Toss coconut with melted butter, honey, salt
  • Spread on baking sheet, bake 5-8 minutes, stirring every 2 minutes, until golden
  • Let coconut cool completely
  • Once bars completely cool, sprinkle toasted coconut over top, press gently
  • Refrigerate at least 30 minutes
  • Lift from pan using parchment, cut into 16 bars
  • Wipe knife between cuts
  • Dust with powdered sugar if desired
  • Serve chilled or room temperature

Notes

  • Fresh lemon juice essential—not bottled
  • Cold butter for crust—don't soften
  • Pour filling on hot crust
  • Don't overbake filling—should be just set
  • Cool completely before cutting
  • Watch coconut—burns quickly
  • Chill before cutting for clean slices
  • Store 5 days refrigerated
  • Freeze without coconut up to 2 months
  • Wipe knife clean between cuts
  • Dust with powdered sugar just before serving
  • Best served chilled or room temperature