Lemon Bars with Coconut Shortbread Crust
This post may contain affiliate links. Please read our disclosure policy.
A bite of these delightful lemon bars is like tasting sunshine. They’re simply irresistible with their thick coconut cookie crust and lusciously tart lemon filling. They make the perfect make-ahead dessert to brighten up any occasion, and they’re surprisingly easy to prepare with ingredients you’re likely to have on hand.
These lemon coconut bars are bright, bold, and perfectly balanced, with a buttery shortbread crust and a vibrant lemon filling. I tested this recipe many times to get it just right—the result is a bar that’s full of fresh lemon flavor without being overly sweet, with a clean, tangy bite in every layer.
I love the contrast in texture. The crust is tender and slightly crumbly, while the filling is smooth, creamy, and just set enough to hold its shape. The coconut adds a subtle sweetness and a hint of chew, pairing beautifully with the citrus.
They’re simple to make with everyday ingredients, and most of the time is hands-off while they cool and set. Once they’re ready, you get that perfect balance of buttery, tart, and lightly sweet in every bite.
Storage and freezing
- Storage: They will last for about 6 days in an air-tight container in the fridge.
- Freezing: Lemon bars freeze wonderfully. Simply allow them to cool completely, then store them in a tightly sealed container. They will keep for up to 3 months! When you’re ready to eat them, remove them from the freezer and allow them to come to room temperature.
Lemon Coconut Bars Recipe
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon salt
- 1 cup sweetened flaked coconut
- ½ cup cold unsalted butter (cut into 1-inch cubes)
- ¼ cup coconut oil
Filling
- 1 ¼ cups granulated sugar
- 5 large eggs
- ½ cup + 2 tablespoons fresh lemon juice
- 4 teaspoons lemon zest (from 2 large lemons)
- 4 teaspoons all-purpose flour
- 1 pinch salt
- Powdered sugar (to serve)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 9×9-inch metal baking pan with parchment paper, leaving a little overhang. Combine flour, brown sugar, and salt in a food processor and pulse to mix. Add the coconut, butter, and coconut oil and process until the mixture is crumbly and begins to clump together.1 ¼ cups all-purpose flour, ⅓ cup brown sugar, ½ teaspoon salt, 1 cup sweetened flaked coconut, ½ cup cold unsalted butter, ¼ cup coconut oil
- 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.
- In a large bowl, whisk the sugar, eggs, lemon juice, lemon zest, flour, and salt.1 ¼ cups granulated sugar, 5 large eggs, ½ cup + 2 tablespoons fresh lemon juice, 4 teaspoons lemon zest, 4 teaspoons all-purpose flour, 1 pinch salt
- Pour filling evenly over hot crust then return the pan to oven and bake until filling is just set and springy to touch in the center, about 20 minutes. Transfer pan to rack and let the pan cool completely.
- Using the parchment paper as an aid, transfer the lemon bars to a work surface then cut them into 16 bars. If you'd like, sift a little powdered sugar over the top.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Unlike many other reviewers who think these squares “LOOK” yummy (which is not really a review as we all have eyes), I have actually made them. They are easy to make, inexpensive and quite tart but the filling is much too messy for my liking. Sorry, I won’the be making these again.
I’m sorry to hear that you found the squares too messy. The center is soft, which we love. 🙂
Hi there,
Have you ever tried freezing these bars? They sound great and I would like to have a pan in the freezer ready for unexpected guests.
I haven’t tried that yet. If you do I’d love to hear your feedback! It’s always so great to have a few things on hand for when people pop over. 🙂
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!!!
Thank you so much! You’ve just put a big smile on my face 🙂
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
Hi Dianne,
They disappear off plate pretty fast around here too 🙂 So happy to hear you enjoyed them!!
Made these last night. Wonderful!
These are 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.
Those bars are seriously delicious!!! Thank you for sharing 🙂
Have you ever thought of using Coconut Flour?
These were seriously amazing! I love your photography!
Love lemon bars! The addition of coconut is such a great idea!