Lemon Coconut Bars

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Lemon Coconut Bars

This is what happens when you have a bowl full of Meyer lemons sitting on your counter. And a belly craving something sweet. They were supposed to turn into preserved lemons, but I’ve already done that. And, let’s face it, these are so much more fun to eat.

Lemon Coconut Bars

I’m starting to wonder if I’m developing a serious sweet tooth. I’ve always been a savoury kind of girl, but over the past few months nearly half of all the recipes I’ve posted are for sweets. Remember those Coconut Bourbon Cupcakes? Mmm, they were pretty damn tasty.

What do you think of all the sweets showing up around here? Are you sweet or savoury kind of girls and guys?

Lemon Coconut BarsI think that regardless of whether you lean towards savoury or sweet you are going to love these. They’re not overly sweet, like most lemon desserts, so the lemon flavour really shines through. The coconut flavour is really mild, it really just adds more texture to the crust rather than flavour. If you are wanting a stronger coconut flavour you might want to add some toasted coconut to the tops, rather than sprinkle them with powdered sugar.

Lemon Coconut Bars

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5.0 from 5 reviews
Lemon Coconut Bars
Prep time
Cook time
Total time
Serves: Makes 16 pieces
  • 1 cup all purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • ¾ cup sweetened flaked coconut, toasted, cooled
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into ½-inch cubes
  • 2 tablespoons coconut oil (or an additional 2 tablespoons of butter)
  • 1 cup sugar
  • 4 large eggs
  • ½ cup fresh lemon juice
  • 4 teaspoons (packed) finely grated lemon peel
  • 2 teaspoons all purpose flour
  • Pinch of salt
  1. Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with parchment paper, leaving a little overhang.
  2. Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add coconut, butter and coconut oil and process until mixture resembles fine meal and begins to clump together.
  3. Spread the crust mixture into the bottom of the prepared pan and press down so it forms a crust. Bake crust until golden at edges, about 20 minutes.
Meanwhile, prepare filling:
  1. Combine sugar, eggs, lemon juice, lemon peel, flour and salt in a food processor. Blend filling until smooth.
  2. 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 20 minutes. Transfer pan to rack; cool lemon bars completely.
  3. Using the parchment paper as an aid, transfer lemon bars to work surface. Cut into 16 bars. Sift powdered sugar over top.
Recipe adapted from Epicurious




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  1. says

    These look so yummy. I hate it when lemon desserts taste overly sour. When it’s the perfect amount of lemony, it is soooo good. It seems a lot of people don’t know how to use the proper lemon amount in desserts. They overdo it. But looking at your recipe, I can just taste the lemony goodness. Mmmmm! with added coconuts, even more yumminess.

  2. says

    Hello Kristen from Dianne in Prince Edward Island, Canada;
    Just wanted to let you know how wonderful these Lemon Coconut Bars were, did you note I said were, as they disappeared as fast as I made them. You have joined two of my favourites, lemon and coconut and in no time they are in the oven baking. Thank you again, Dianne

  3. Joanna says

    This looks amazing; I am salivating just looking at it:) I am not a baker but the combination of lemon and coconut really makes me want to run to the kitchen and start messing around !!!
    And… I love, love your blog. I am newbie to the food blogs world ( I know that’ is quite unbelievable). I have been reading quite a few of them lately ( sort of thinking possible about starting my own) and I have to say your is on a very, very top of my favorites. I love your sense of humor and your creativity and you are an amazing food photographer. Just want to say thank you!!!


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