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Lemon Coconut Bars Recipe
Ben Carraoli

Lemon Coconut Bars Recipe

I still remember the first time I pulled these lemon coconut bars out of the oven—the kitchen smelled bright, buttery, and lightly tropical all at once. I love how the soft lemon filling balances perfectly with the sweet coconut topping.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 1 cup Provides structure for the crust. Spoon and level it to avoid a dense base
  • Powdered sugar – ½ cup Keeps the crust tender and melt-in-your-mouth soft instead of gritty
  • Unsalted butter – ½ cup melted (Creates a rich, buttery crust. Melt gently to avoid separating fats)
  • Eggs – 3 large Help set the lemon filling into a smooth, sliceable layer
  • Granulated sugar – 1½ cups Balances the tart lemon juice and creates a glossy filling texture
  • Fresh lemon juice – ½ cup Freshly squeezed works best; bottled juice can taste flat or bitter
  • Lemon zest – 1 tablespoon Adds bold citrus aroma and enhances the lemon flavor naturally
  • Baking powder – ½ teaspoon Gives the lemon layer a slight lift so it’s soft, not dense
  • Sweetened shredded coconut – 1½ cups Creates a chewy topping with lightly toasted edges for texture
  • Vanilla extract – 1 teaspoon Rounds out the sharp citrus and adds warmth to the flavor
  • Salt – ¼ teaspoon Enhances sweetness and prevents the bars from tasting flat

Method
 

  1. Preheat the oven and line your baking pan with parchment paper. I mix flour, powdered sugar, and melted butter until crumbly but cohesive. Press it evenly into the pan and bake until lightly golden. This creates a sturdy base for the filling.
  2. In a separate bowl, I whisk eggs with sugar until pale and smooth. Fresh lemon juice, zest, baking powder, vanilla, and salt are added next. This mixture should look silky and smell bright before pouring it over the crust.
  3. Sprinkle shredded coconut evenly across the lemon layer. I gently press it down so it sticks slightly. This step ensures the coconut bakes into the filling rather than floating on top.
  4. Bake until the center no longer jiggles and the coconut turns lightly golden. The bars will continue to firm as they cool. Avoid overbaking, or the lemon layer can become rubbery.
  5. Let the bars cool completely in the pan. I chill them briefly before slicing for cleaner edges. Use a sharp knife and wipe it between cuts for bakery-style bars.

Notes

  • I always use fresh lemons because the zest makes a big difference
  • I slightly toast the coconut for deeper flavor if I want extra texture
  • I line the pan with parchment to avoid sticking and tearing
  • I chill the bars before slicing for clean, professional cuts
  • I dust lightly with powdered sugar just before serving for a polished look