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!

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The lemons
The coconut shortbread base
The lemon curd
Equipment
Serving size
Ingredients
Step by Step instructions
Coconut lemon bars FAQs
Related recipes
Easy Coconut Lemon Bars

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 a 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 and it's a very crumbly, sand-like mixture when made. It's the butter that holds it together once baked.

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 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 cold butter, a few cubes at a time, until it becomes a crumbly mixture that resembles coarse breadcrumbs

Alternatively, if you've got no food processor, rub the cold 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. It doesn't make a cohesive dough but, the butter in the mixture will allow you to press it firmly down into the tin.

Bake this in the oven for 20 minutes until just lightly browned.

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. 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

Can you freeze lemon bars?

Lemon bars can be frozen for up to three months. They can be frozen individually or as one whole.

Should lemon bars be refrigerated?

Yes, they are best stored in the fridge.

My lemon bars are runny

This could be either a sign of undercooked or overcooked bars. If they're undercooked, the curd won't be set, however, if they're overcooked the eggs in the curd will scramble and separate and cause liquid to seep out.

birds eye view of lemon bars with powdered sugar

Yield: 16