If you’re like me, the combination of lemon and coconut is a match made in dessert heaven. These gluten-free lemon coconut bars are a delightful burst of sunshine on your taste buds. I once brought them to a summer picnic, and they disappeared faster than the ice in my lemonade—truly a crowd-pleaser without the fuss!
Steps
- Preheat your oven to 350ºF and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper. Combine 1 1/2 cups flour, 1/2 cup sweetened shredded coconut, and 1/2 cup powdered sugar in a mixer with a paddle attachment at low speed. Add 3/4 cup room-temperature butter and mix until the dough forms clumps about the size of peas.
- Press the dough evenly into the bottom and slightly up the sides of the prepared baking pan. Bake the crust until the edges are lightly golden, approximately 20 minutes.
- For the filling, pulse 1 3/4 cups granulated sugar and the zest of one lemon in a food processor until the zest is finely ground. Add 1/3 cup fresh lemon juice, 4 large eggs, 1/4 cup flour, a pinch of fine sea salt, and 1/2 teaspoon baking powder, then process until the mixture is smooth.
- Pour the lemon mixture over the pre-baked crust and bake for 10 minutes. Remove from the oven, sprinkle 1/2 cup sweetened shredded coconut evenly over the top, and continue baking for an additional 10 to 15 minutes, or until the filling is set and doesn’t jiggle.
- Once the bars are baked, cool them completely. Then, refrigerate for at least 1 to 2 hours before cutting into bars and serving. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sweetened shredded coconut
- ½ cup powdered sugar
- ¾ cup salted butter, softened to room temperature
- 1 ¾ cups granulated sugar
- Zest from 1 lemon
- ? cup fresh lemon juice (approximately from 3 lemons)
- 4 large eggs
- ¼ cup all-purpose flour
- A pinch of fine sea salt
- ½ teaspoon baking powder
- ½ cup sweetened shredded coconut
FAQ
- Can I use bottled lemon juice instead of fresh lemon juice for the lemon coconut bars?
- Using fresh lemon juice is recommended for these lemon coconut bars because it significantly enhances the flavor. Bottled lemon juice might be convenient, but it lacks the vibrant and fresh taste that fresh lemon juice provides.
- How should I store leftover lemon coconut bars?
- Store any leftover lemon coconut bars in an airtight container in the refrigerator for up to three days. If you wish to keep them longer, you can freeze the bars by placing them in a freezer-safe container with wax paper between the layers and storing them for up to three months.
- What can I use instead of shredded coconut?
- If you prefer a different texture, you can substitute shredded coconut with coconut flakes. They will provide a slightly different texture but still maintain the coconut flavor in the bars.
- What is the best way to soften butter for the crust?
- To quickly soften butter for the shortbread crust, you can cut it into smaller pieces and let it sit at room temperature. Alternatively, you can use a microwave at low power, checking every few seconds until the butter is soft but not melted.
- Why is it important to let the bars cool completely before serving?
- Allowing the lemon coconut bars to cool completely is crucial because it gives the filling time to set properly. After removing them from the oven, let them cool to room temperature, and then refrigerate for a few hours to achieve the best texture and consistency before serving.
Tips
- For a smoother, more flavorful lemon filling, make sure to use freshly squeezed lemon juice and zest. Rolling the lemons on the counter before juicing can help release more juice.
- When making the shortbread crust, ensure there are small pea-sized lumps of butter in the dough for a tender and crumbly texture. Using a pastry cutter can help achieve this consistency.
- To avoid overbaking the lemon filling, remove the bars from the oven as soon as the filling no longer jiggles; it will firm up further as it cools.
- Ensure the bars are completely cooled and chilled in the refrigerator for a few hours before serving to allow the filling to set properly.
Equipment
- Food Processor – Used to blend the lemon filling ingredients together until smooth.
- Mixer with Paddle Attachment – For mixing the shortbread crust ingredients.
- Pastry Cutter – An alternative tool for cutting butter into the dough, if not using a mixer.
- 9×13-inch Baking Pan – If you don’t already have a pan of this size.
- Parchment Paper – For lining the baking pan to prevent sticking.
