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Dessert for 16

Lemon Coconut Bars

A buttery shortbread crust holds a tangy lemon and coconut filling that bakes until softly set.

$0.28per serving $
35 minstart to table
16servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 pinch salt
  • 1/2 cup powdered sugar
  • 3/4 cup cold butter
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup fresh lemon juice
  • 1 tsp baking powder
  • 3/4 cup sweetened flaked coconut

Steps

  1. Heat the oven to 350°F and line an 8-inch square pan with baking paper.
  2. Mix the flour, salt, powdered sugar, and cold butter until crumbly, then press the mixture into the pan.
  3. Bake the crust for 12 to 15 minutes until lightly golden.
  4. Whisk the eggs, sugar, lemon juice, baking powder, and coconut until combined.
  5. Pour the filling over the hot crust and bake for 15 to 18 minutes until set.
  6. Cool the bars in the pan for 5 minutes before cutting.

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