This week, I present you with bright and refreshing Coconut-Lemon Bars. These babies come with a crunchy top, a gooey center and a buttery shortbread crust. The tartness of the lemon balances out the sweetness and buttery-ness so it is not too heavy on the palate. The coconut not only adds another dimension to the flavors but also gives a lovely contrast in texture with the crispy top.
If you’re a lemon bar purist, just take out the coconut flakes and coconut extract, and keep the bars baking for 30-35 minutes straight, until a toothpick comes out clean. They are so easy and people just LOVE them, both with or without coconut.
Which one sounds more yummy? Coconut Lemon or Pure Lemon?
Adapted from My Daily Morsel
Prep Time: 25 Minutes | Cook Time: 35 Minutes | Yields: 24 Servings
- Preheat the oven to 350F. Line an 8-inch square pan with parchment and brush with butter.
- In a mixer fitted with the paddle attachment, beat the butter and sifted sugar for 1 minute on medium speed. Add sifted flour, lemon zest and continue to beat until incorporated.
- Press the crust evenly into the prepared pan with your hands. Set aside.
- Whisk together all the ingredients except coconut flakes and pour into the square pan.
- Bake for 20 minutes, sprinkle coconut flakes evenly over top and bake for another 20 minutes, until the top starts to brown and a toothpick comes out clean.
Note: For pure lemon bars, leave out the coconut extract, coconut flakes and bake the bars for 30-35 minutes straight, until a toothpick comes out clean. Finish with a dusting of 2 tbsp (15g) icing sugar.