These easy lemon bars have all the bright tart flavor of the classic recipe, but with a fun coconut twist.

Lemon Coconut Bars

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 16 bars

Lemon Coconut Bars


    For the crust:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup sweetened shredded coconut, toasted
  • 6 tablespoons (3/4 stick) cold butter, cubed
  • For the filling:
  • 1 1/4 cup granulated sugar
  • 4 large eggs
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting


  1. Preheat oven to 350°F. Line an 8 or 9-inch square baking pan with foil and butter.
  2. In food processor, pulse flour, sugar, salt and coconut until combined. Add butter and pulse in short bursts until butter is broken up and mixture resembles coarse sand. Press into baking pan and bake just until crust begins to turn brown at edges, 20-25 minutes. Let cool while you prepare filling.
  3. Without washing the food processor, add sugar, eggs, lemon juice, lemon zest, baking powder and salt and pulse until smooth. Pour on top of crust and bake until center barely jiggles when you shake pan, about 25-30 minutes.
  4. Let bars cool completely to room temperature. For clean slices, chill in fridge for 1-2 hours. Slice into 16 squares, dust with powdered sugar and additional toasted coconut before serving.

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2 thoughts on “Lemon Coconut Bars

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  1. Connie said:

    I like them a lot without the powder sugar, really good. Taste like low cal bars to me.