Neiman Marcus Lemon Coconut Bars
Ingredients
- Shortbread Crust:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 cup cold unsalted butter cubed
- 1 teaspoon vanilla extract
- Lemon Filling:
- 4 large eggs
- 1¾ cups granulated sugar
- ⅓ cup all-purpose flour
- ½ cup fresh lemon juice
- 2 tablespoons lemon zest
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Coconut Topping:
- 1½ cups sweetened shredded coconut
- 2 tablespoons butter melted
- 2 tablespoons powdered sugar for dusting
Instructions
- Prep: Preheat oven to 350°F. Line 9x13 pan with parchment, leaving overhang on two sides.
- Make crust: Whisk flour, powdered sugar, salt. Add cold cubed butter and vanilla. Work butter in until coarse crumbs form.
- Bake crust: Press mixture firmly into pan. Bake 18-20 minutes until lightly golden.
- Make filling: Whisk eggs and sugar 1 minute. Add flour, lemon juice, zest, baking powder, salt. Whisk smooth.
- Add filling: Pour over hot crust immediately, spreading to corners.
- Bake: Return to oven 20-22 minutes until edges set but center slightly jiggly.
- Add coconut: Sprinkle coconut over hot filling. Drizzle with melted butter. Bake 5-7 minutes until golden.
- Cool: Cool completely in pan 2 hours minimum.
- Cut: Lift out using parchment. Cut into 24 bars with sharp knife. Dust with powdered sugar.
Notes
- Cold butter is essential—creates a tender shortbread texture
- Fresh lemon preferred—brighter flavor than bottled
- Pouring filling on a hot crust creates distinct layers
- Don't overbake filling—it should jiggle slightly when done
- Watch coconut closely—burns quickly
- Must cool completely—cutting warm creates mess
- Store refrigerated—keeps filling fresh longer
- Freeze well—up to 3 months separated by parchment