These “Toasted Coconut Lemon Bars” are a bright, tangy, and texturally delightful dessert that combines the refreshing zest of lemon with the sweet, nutty crunch of toasted coconut. As vividly captured in the accompanying image, each bar features a substantial, golden-yellow lemon filling, indicating a rich and luscious consistency, perfectly contrasted by a thick, sturdy, golden-brown crust. The most striking feature is the generous topping of beautifully toasted coconut flakes, which adds a fantastic chewiness and an inviting aroma that complements the citrus notes. The presence of a fresh lemon in the background further emphasizes the vibrant, fresh lemon flavor that is central to this treat. These bars are an ideal dessert for spring and summer gatherings, potlucks, or simply as a refreshing pick-me-up any time of year. They offer a sophisticated flavor profile that appeals to both lemon lovers and those who appreciate a good balance of sweet and tart. The crumbly crust provides a delightful counterpoint to the smooth, creamy lemon layer, while the toasted coconut adds another layer of complexity and a beautiful presentation. This recipe is designed to be straightforward, yielding a batch of impressive and irresistible bars that are sure to be a crowd-pleaser. The combination of the zesty lemon, the buttery crust, and the fragrant toasted coconut creates a truly harmonious and memorable dessert experience.
The image shows square or rectangular bars. They have a golden-yellow lemon filling and are topped with toasted coconut flakes. There is a sturdy-looking crust at the bottom. A lemon is visible in the background.
Ingredients:
- For the Shortbread Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, very cold and cut into ½-inch cubes
- For the Lemon Filling:
- 4 large eggs, at room temperature
- 1 ½ cups (300g) granulated sugar
- ¼ cup (30g) all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup (120ml) fresh lemon juice (from 3-4 lemons)
- 2 tablespoons lemon zest (from 2 large lemons)
- For the Toasted Coconut Topping:
- 1 ½ cups (120g) unsweetened shredded or flaked coconut
- Equipment:
- 9×13 inch baking pan
- Parchment paper
- Aluminum foil
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Small saucepan or baking sheet for toasting coconut
- Wire cooling rack
- Sharp knife for cutting bars
Instructions:
Part 1: Prepare the Toasted Coconut Topping
- Toast Coconut (Oven Method): Preheat your oven to 300∘F (150∘C). Spread the 1 ½ cups of shredded or flaked coconut evenly in a single layer on a baking sheet. Bake for 5-10 minutes, stirring every 2-3 minutes, until the coconut is lightly golden brown and fragrant. Be careful, as coconut can burn quickly.
- Toast Coconut (Stovetop Method): Alternatively, you can toast the coconut in a dry skillet over medium-low heat, stirring constantly, until golden and fragrant. This method is faster but requires constant attention.
- Cool: Once toasted, immediately remove the coconut from the hot pan/sheet and transfer it to a plate or shallow bowl to cool completely. This prevents it from continuing to cook and burning. Set aside for topping later.
Part 2: Prepare and Bake the Shortbread Crust
- Preheat Oven & Prepare Pan: Increase your oven temperature to 350∘F (175∘C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides to use as “handles” for easy removal of the bars later. This also helps ensure a sturdy crust.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt for the crust.
- Cut in Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs and no large pieces of butter remain.
- Press into Pan: Pour the crumb mixture into the prepared 9×13 inch baking pan. Using the bottom of a flat glass or your hands, press the mixture firmly and evenly into the bottom of the pan to form a compact crust.
- Bake Crust: Bake the crust for 18-20 minutes, or until it is lightly golden brown around the edges.
- Partial Cool: Remove the crust from the oven and set it on a wire cooling rack while you prepare the lemon filling. Keep the oven on.
Part 3: Prepare the Lemon Filling
- Whisk Eggs and Sugar: In a medium mixing bowl, whisk the 4 large eggs until lightly beaten. Gradually whisk in the 1 ½ cups granulated sugar until well combined.
- Combine Dry Ingredients: In a separate small bowl, whisk together the ¼ cup all-purpose flour, ½ teaspoon baking powder, and pinch of salt. This prevents lumps in the filling.
- Add Lemon: Slowly whisk the fresh lemon juice and lemon zest into the egg mixture. The image clearly indicates a lemon flavor.
- Combine All Ingredients: Gradually add the dry flour mixture to the wet lemon mixture, whisking constantly until smooth and no lumps remain. The filling should be a vibrant golden-yellow, as seen in the image.
Part 4: Assemble and Bake the Lemon Bars
- Pour Filling: Carefully pour the lemon filling evenly over the partially baked crust in the pan.
- Bake: Return the pan to the oven. Bake for an additional 20-25 minutes, or until the lemon filling is set and the edges are lightly golden. The center should still have a slight jiggle, but not be liquid.
- Cool Completely: Remove the bars from the oven. Let them cool in the pan on the wire cooling rack for at least 1-2 hours at room temperature. For cleaner cuts, you can then transfer the pan to the refrigerator and chill for at least another 2 hours, or until completely cold and firm. This firming process is crucial for the filling to set properly.
Part 5: Finish and Serve
- Add Toasted Coconut: Once the bars are completely chilled and firm, carefully lift them out of the pan using the parchment paper overhangs. Place them on a cutting board.
- Slice: Using a sharp knife, trim the edges if desired, then cut the bars into squares or rectangles of your preferred size. Wipe the knife clean between cuts for the neatest slices.
- Top: Generously sprinkle the cooled toasted coconut flakes over the top of each individual bar. The image shows a good amount of coconut.
- Serve: Arrange the “Toasted Coconut Lemon Bars” on a serving platter and serve.
- Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 3-4 days.
Tips for Success:
- Cold Butter for Crust: Using very cold butter for the shortbread crust helps create a flaky, tender texture.
- Don’t Overbake: Overbaking the lemon filling can make it tough or rubbery. It should be just set with a slight jiggle in the center.
- Chill Thoroughly: Chilling the bars completely is essential for clean cuts and for the filling to firm up properly. Don’t rush this step.
- Fresh Lemon Juice and Zest: Always use fresh lemon juice and zest for the best and most vibrant lemon flavor. Bottled lemon juice will not yield the same bright taste.
- Toasting Coconut: Watch the coconut closely when toasting, as it can go from perfectly golden to burnt very quickly.
- Coconut Preference: If you prefer a less sweet dessert, ensure you use unsweetened shredded or flaked coconut, as indicated in the ingredients.
Enjoy these delightful and refreshing “Toasted Coconut Lemon Bars!”