Easy Coconut Lemon Bars

These easy coconut lemon bars feature a buttery base, tangy lemon curd, and the sweet and tropical taste of coconut.

They are lemon bars with a coconut shortbread crust, topped with lemon curd and coconut. They are great to make ahead of time and store very well in the fridge!

The lemons

The lemons used in these easy lemon coconut bars can be up to you! For a zingier lemon flavour, use regular lemon varieties such as Lisbon, Yen Ben or Eureka.

If you like a less tangy lemon taste, but still big on flavour, then use the Meyer lemon. Meyer lemons are a cross between lemon and orange so it is sweeter than other varieties.

You can also switch things up and use different citrus like lime or grapefruit, or a mixture. If using sweet citrus such as an orange, it's best to mix this with a bit of fresh lemon juice too to bring the acidity and increase the flavour. Pure orange juice can fall a bit flat.

The coconut shortbread base

The base layer is made from shortbread dough. Shortbread has a very high butter content and this makes it very tender and buttery when baked.

This shortbread dough contains no added liquid except for the slightly softened butter. It's the butter that holds it together.

Shredded or desiccated coconut is added to the mixture too, and the coconut flavour becomes stronger when it's toasted as it's baked.

The lemon curd

The top layer of the coconut lemon bars is made of lemon curd. However, unlike when making lemon curd on its own, this lemon curd doesn't need to be cooked before it's poured on the slice.

The ingredients are simply whisked in a bowl and poured straight over the baked base. The curd is then topped with extra coconut and baked again until set.

Equipment

Use a 23 x 23 cm (9x9 inches) square baking tray or one of a similar size.

Serving size

This coconut lemon bar recipe makes approximately 16 slices.

Ingredients

These easy lemon bars use simple pantry staples.

• Lemons - A regular lemon makes the tangiest slice, while a meyer lemon is a bit sweeter.
• All-purpose flour - this is used in the shortbread base
• Granulated sugar - cuts through the lemon bar tartness
• Butter - a key ingredient in the buttery shortbread base
• Eggs - this helps the creamy lemon curd filling set
• Coconut - Shredded coconut brings the most texture but you can use dessicated coconut too.
• Salt - enhances flavor

Step by Step instructions

The base

Combine the flour, coconut, lemon zest, salt and sugar for the base in a food processor. Turn the food processor on and feed in the butter until it becomes a soft mixture that sticks together.

Alternatively, if you've got no food processor, rub the butter into the flour mixture with your fingers or use a pastry cutter.

Press the mixture into a 23 x 23 cm (9x9 inches) baking paper-lined pan or baking tin.

Bake this in the oven for around 20-23 minutes until lightly browned and the top of the base is set.

The lemon curd

In a bowl, whisk the flour and the sugar together first to get rid of any flour lumps. Then add in the eggs, lemon juice, zest, salt and whisk to combine. Carerfully pour this over the baked base. Top with shredded coconut.

Bake the lemon bars again until the lemon curd has set. Slightly shaking the pan will show if it has set or not. There should be no real wobble to the curd.

Every oven is different so keep an eye on them and take care not to overcook the bars.

Serving

Once baked, cool the lemon squares to room temperature, then refrigerate for at least 2 hours before slicing, or overnight.

Dust powdered sugar over the top at the time of serving.

Storing

Store the coconut lemon bars, covered, in the refrigerator for up to 2 weeks or freeze the bars for up to three months.

Coconut lemon bars FAQs

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Full Recipe

Easy Coconut Lemon Bars

Yield: 16

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

These easy coconut lemon bars feature a buttery base, tangy lemon curd, and the sweet and tropical taste of coconut.

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Ingredients

Base

• 200g all-purpose flour
• 50g granulated sugar
• 30g shredded or dessicated coconut
• ½ tablespoon lemon zest
• ¼ teaspoon salt
• 180g butter, slightly soft

Lemon Layer

• 200g granulated sugar
• 30g all-purpose flour
• 4 large eggs
• ½ tablespoon lemon zest
• pinch of salt
• 120ml fresh lemon juice
• 30g shredded or dessicated coconut for topping

Instructions

1. Preheat oven to 180°C (350°F) regular oven, or 160°C (320°F) fan-bake.
2. Combine the flour, coconut, lemon zest, salt, and sugar for the base in a food processor. Turn the food processor on and feed in the butter until it becomes a soft mixture that sticks together.
3. Alternatively, if you've got no food processor, rub the butter into the flour mixture with your fingers or use a pastry cutter.
4. Press the mixture into a 23 x 23 cm (9x9 inches) baking paper-lined pan or baking tin.
5. Bake this in the oven for between 20-23 minutes until lightly browned and the top of the base is set.
6. In a bowl, whisk the flour and the sugar together first to get rid of any flour lumps. Then add in the eggs, lemon juice, zest, salt, and whisk to combine.
7. Carefully pour this over the baked base. Sprinkle over the coconut.
8. Bake the lemon bars again for 17-20 minutes until the lemon curd has set. Slightly shaking the pan will show if it has set or not. There should be no real wobble to the curd. Take care not to overcook the bars.
9. Once baked, cool the lemon bars to room temperature, then refrigerate for at least 2 hours before slicing. Sprinkle powdered sugar over the top at the time of serving.

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  Kitchen Aid Food Processor

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 146mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g