Lemon Coconut Bars

"If you like lemon, you'll love these!"
 
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photo by Kaysma photo by Kaysma
photo by Kaysma
photo by Kaysma photo by Kaysma
photo by BakingGuru photo by BakingGuru
Ready In:
45mins
Ingredients:
8
Serves:
30
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ingredients

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directions

  • Preheat oven to 350°F degrees.
  • Lightly grease a 13x9 baking pan; set aside.
  • In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
  • Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
  • Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
  • Pour over crust and top with coconut.
  • Bake 20 minutes or until golden.
  • Cool completely & cut into bars.
  • Store in refrigerator.
  • NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

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Reviews

  1. SO GOOD!!! I love lemon and these are truly packed with lemon flavor. The coconut adds a nice touch, I really liked it in these bars. I used the lemon concentrate, it worked great. SO easy to make!! Done in about 35 minutes. I will keep this one in my tried and true file!! Thanks Mary!
     
  2. This was so simple and quick to make and tasted delicious! I brought them to work to share and everybody thought they were as good as I did. Instead of lemon concentrate, I used the juice of four fresh lemons, and that worked fine.
     
  3. My Husband is a Lemon and Coconut person and He said these were EXCELLENT!!! I am always looking for simple and easy recipes and this was great..It took me about 35 min. and did it while I was doing other things. Thank you !! Of course none to share...he will hide them unless I hide from him first...
     
  4. These bars are very tasty. I love the addition of the coconut. I used real lemon juice and butter in my crust.
     
  5. yummmmm :) i had a massive craving for something like these and i couldnt wait to make them after i read the reviewss. i used real lemon juice of 1 and 1/2 lemons and the sourness of the lemon was perfectly balanced with the sugar in it!! i recommend putting in the fridge and then eating it cuz its much better. i had 2 pieces when it was still warm and it was good but even better when the base is crunchy! even my fussy lil sis liked them!
     
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Tweaks

  1. Very good. My alterrations were... I used butter instead of margarine. To make it less sweet, I used a heaping fourth of a cup powdered sugar instead of a half. I also used only 1 and 1/4 of a cup granulated sugar in place of the 1 and 1/2. I recommend this be served chilled. If possible, I also recommend this be baked in a metal pan, because I made mine in a glass pan and the crust did not brown like I'd hoped by the time the top was golden. I think a metal pan would help the crust brown. I did not have lemon juice concentrate, so I used the juice of four or five lemons... until I made a half cup, and added that in place of the concentrate. Was yummy, not too tart at all, even with my subtraction of sugar.
     
  2. This was so simple and quick to make and tasted delicious! I brought them to work to share and everybody thought they were as good as I did. Instead of lemon concentrate, I used the juice of four fresh lemons, and that worked fine.
     

RECIPE SUBMITTED BY

I have been a Central Illinois resident all my life. My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)! I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery. Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!
 
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