These zesty Lemon Coconut Bars offer the perfect balance of tangy citrus and rich coconut, making them a standout dessert for any season.
Packed with fiber from shredded coconut and good fats from butter, they’re both satisfying and flavorful.
Quick to prepare and ideal for meal prep, they make an easy, refreshing treat for everyday indulgence.
Lemon Coconut Bars
Equipment
- 9×13-inch baking pan
- Parchment paper or non-stick spray
- Mixing bowl
- Paddle attachment for mixer (or pastry cutter)
- Food Processor
- Measuring Cups and Spoons
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup sweetened shredded coconut
- ½ cup powdered sugar
- ¾ cup salted butter softened
For the Filling:
- 1 ¾ cups granulated sugar
- Zest of 1 lemon
- ⅓ cup fresh lemon juice about 3 lemons
- 4 large eggs
- ¼ cup all-purpose flour
- Pinch fine sea salt
- ½ teaspoon baking powder
- ½ cup sweetened shredded coconut
Instructions
- Prepare Your Baking Equipment: Preheat your oven to 350°F (175°C) so it reaches the correct temperature while you work on the crust and filling. Line a 9×13-inch baking pan with parchment paper or lightly grease it with non-stick spray or butter. Gather all your ingredients and equipment, including mixing bowls, a paddle attachment (or pastry cutter), measuring cups and spoons, and a spatula. This preparation will make the baking process smooth and efficient.
- Combine Dry Ingredients for Crust: In a large mixing bowl, measure 1 ½ cups all-purpose flour, ½ cup sweetened shredded coconut, and ½ cup powdered sugar. Use a whisk or mixer on low speed to blend these ingredients evenly. Combining them thoroughly ensures the crust’s texture is consistent, with coconut distributed evenly, giving each bite a balanced flavor.
- Add Butter for Crust: Add ¾ cup softened salted butter to the dry mixture. Beat on low speed with a paddle attachment until crumbly clumps form, about the size of small peas. If mixing by hand, use a pastry cutter or fork to incorporate the butter. This step is important for creating the buttery, slightly crumbly base that will hold the filling perfectly.
- Press Crust into Pan: Transfer the crumb mixture into the prepared pan. Press it evenly into the bottom and slightly up the sides to form a uniform layer about ¼-inch thick. Use a spatula or your fingertips to smooth the surface. This base creates a firm structure to support the lemon filling and adds a delicious coconut crunch to every bite.
- Bake the Crust: Bake the crust in the preheated oven for about 20 minutes, until the edges are lightly golden and the crust feels firm to the touch. Keep an eye on it to avoid over-baking. Once baked, remove the pan and let it cool slightly while preparing the filling. This step ensures the crust is stable before adding the wet filling layer.
- Prepare Lemon Zest and Sugar Mixture: While the crust cools, place 1 ¾ cups granulated sugar and the zest of one lemon in a food processor. Pulse until the zest is finely ground and well incorporated with the sugar. This releases the natural oils of the lemon, making the filling intensely aromatic and bright in flavor.
- Combine Filling Ingredients: To the zest-sugar mixture, add ⅓ cup fresh lemon juice (about three lemons), 4 large eggs, ¼ cup all-purpose flour, a pinch of fine sea salt, and ½ teaspoon baking powder. Pulse until smooth and well combined, ensuring no lumps remain. The mixture should be creamy and have a vibrant yellow hue, signaling the fresh lemon flavor.
- Pour Filling Over Crust: Carefully pour the lemon filling evenly over the baked crust. Use a spatula to smooth it out, ensuring the filling layer is uniform and covers the crust completely. This step is essential for even baking and beautiful presentation.
- Bake with Coconut Topping: Place the pan back in the oven and bake for 10 minutes. Then, remove it and evenly sprinkle ½ cup sweetened shredded coconut across the top. Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the filling is firm and does not jiggle when gently shaken. This final baking step creates a toasted coconut topping that adds texture and flavor.
- Cool and Chill Bars: Once baked, remove the pan from the oven and allow the bars to cool completely at room temperature. Then, place them in the refrigerator for 1 to 2 hours so the filling sets properly. Chilling improves texture and ensures the bars cut cleanly without crumbling.
- Slice and Serve: Use a sharp knife to cut the bars into 16 equal pieces. For cleaner slices, wipe the knife between cuts. Arrange the bars on a serving plate and enjoy their combination of tangy lemon, buttery crust, and coconut topping. These bars make a perfect dessert or snack for any occasion.
- Store Leftovers Properly: Store leftover Lemon Coconut Bars in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Wrap the bars well to preserve moisture and flavor. When ready to serve, allow frozen bars to thaw in the refrigerator for a few hours or at room temperature for about 30 minutes.
Notes
- Use fresh lemons for zest and juice to achieve the brightest citrus flavor.
- Sweetened shredded coconut works best for both crust and topping to add balanced sweetness.
- Softened butter is essential for a smooth, crumbly crust; avoid using cold butter.
- Press the crust evenly into the pan to ensure stability and even baking.
- Chill the bars for at least 1–2 hours before slicing to help the filling set cleanly.
- Store bars in an airtight container to maintain freshness and flavor.
- For extra flavor, lightly toast the shredded coconut before sprinkling it on the filling.
Chef’s Secrets For Perfect Bars
One key to perfect Lemon Coconut Bars is to finely zest the lemon before juicing it.
This preserves the bright citrus oils that make the filling vibrant.
Softening butter to room temperature is also essential for a smooth crust texture; if butter is too cold, the crust will crumble unevenly.
Using parchment paper in the baking pan makes removing the bars effortless while maintaining their shape.
For an extra flavor layer, toast the coconut topping lightly before sprinkling it over the filling — this brings out a deeper, nuttier aroma that enhances the dessert’s appeal.
Serving Suggestions For Maximum Flavor
These Lemon Coconut Bars are wonderfully versatile.
Serve them chilled straight from the refrigerator for a refreshing treat, or allow them to warm slightly for a softer, melt-in-your-mouth texture.
They pair beautifully with a cup of herbal tea or a light dessert wine.
For gatherings, arrange the bars on a decorative platter with a garnish of fresh mint leaves or additional lemon zest.
They also work wonderfully as a sweet finish to brunch, picnic spreads, or afternoon tea.
Storage Tips To Keep Fresh
Store leftover bars in an airtight container in the refrigerator to keep them moist and flavorful for up to three days.
For longer storage, wrap the bars tightly in plastic wrap and place them in a freezer-safe container — they will keep well for up to three months.
To serve frozen bars, allow them to thaw in the refrigerator for a few hours or at room temperature for about 30 minutes.
Always slice bars with a sharp knife to maintain clean edges, and for easier cutting, chill them thoroughly before slicing.
Frequently Asked Questions
1. Can I make these bars ahead of time?
Yes! Lemon Coconut Bars are ideal for making in advance. You can prepare them a day before your event and keep them chilled in the refrigerator.
This allows the flavors to meld and the filling to firm up, making the bars easier to slice and more flavorful.
2. Can I use unsweetened coconut?
Yes, but the flavor will be slightly different. Sweetened coconut adds a pleasant balance to the tart lemon filling, while unsweetened coconut creates a less sweet but more natural flavor.
You may need to add a little extra sugar to maintain the desired sweetness.
3. How can I soften butter quickly?
Cut the butter into small cubes and leave it at room temperature for about 10–15 minutes.
You can also place it in a microwave-safe bowl and soften it in 5–10 second intervals, checking often to avoid melting. Softened butter blends more easily into the crust mixture.
4. Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used, fresh lemon juice delivers brighter flavor and aroma, making a noticeable difference in this recipe.
If using bottled juice, aim for a high-quality variety with no added preservatives for the best taste.
5. How do I prevent the filling from cracking?
Overbaking can cause the filling to crack. Keep a close eye on the bars during the final baking stage, and remove them from the oven once the filling is set but still slightly soft in the center.
The filling will firm up as it cools.
