There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.
Ingredients
- all-purpose flour: 2 cups
- butter: 1 cup (cut into pieces, cold)
- powdered sugar: 0.5 cup
- white sugar: 2 cups
- flaked coconut: 1 cup
- all-purpose flour: 0.25 cup
- eggs: 4 piece
- medium lemons, zested and: 2 piece (juiced)
- baking powder: 0.25 tsp
- powdered sugar: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
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Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
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Bake crust in the preheated oven for 15 minutes.
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Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
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Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
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Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.
