First of all I want to mention that the recipe you see below is slightly changed up from the original. I only made half the crust and left half the sugar out of the filling. And since I don’t have sweetened coconut at home I added some powdered sugar on top of my unsweetened coconut 🙂
In the past I had failed a couple times when it comes to making lemon bars (I have no idea why), so I was kind of scared this time. Let me tell you, the recipe rocks! Absolutely perfect measurements, and a wonderful flavor mix between sour, sweet and slightly salty! Same goes for the texture: Crunchy bottom, super smooth inside and a little chewiness on top!Thank you Heather for this wonderful recipe, that finally helped me to make good lemon bars and in addition to that supports my coconut addiction 🙂
I am looking forward to more recipes from you (and already picked one of your savory dishes to make this week)!
Ingredients:
The Crust:
- 1 cup all-purpose flour
- ½ cup butter, cold, cubed
- ⅓ cup powdered sugar
The Filling:
- 3 eggs
- ¾ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup lemon juice (I used freshly pressed one)
- 1 tablespoon lemon zest
- ¾ cup unsweetened shredded coconut
- 2 tablespoons powdered sugar
Directions:
Preheat your oven to 350 F
Line the bottom of a 8 inch brownie pan with parchment paper
In a large bowl combine flour, powdered sugar and butter only with your fingertips until crumbly
Press dough into baking pan and bake for 15 minutes
Meanwhile in another large bowl beat together eggs, sugar, baking powder, salt, lemon juice and lemon zest until very well combined
Pour mixture over pre-baked crust
Sprinkle coconut over it and dust with powdered sugar
Bake for additional 25 minutes
Let cool completely before cutting
