Coconut Lemon Bars

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)!


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


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

READ:   Sour Cream Coffee Cake

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


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