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Coconut Lemon Bars

Coconut Lemon Bars

These Coconut Lemon Bars are the perfect Spring Dessert, easy to make, tangy and sweet. I hope you enjoy this Coconut Lemon Bars recipe!
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Author: Tracy

Ingredients

  • Coconut Cookie Crust Ingredients:
  • 12 Voortman Bakery Coconut Cookies
  • 4 tbsps butter
  • Lemon Coconut Filling Ingredients!
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 tbsp lemon zest
  • 1/2 cup freshly squeezed lemon juice approx 4 large lemons
  • 1/2 cup flour
  • 1 cup shredded sweetened coconut
  • Garnish!
  • Lemon slices if desired

Instructions

  • Preheat oven to 350 degrees and spray a 9x9 baking pan with cooking spray (or line with non-stick foil, feel free to spray it as well, just in case!).
  • In a food processor, chop coconut cookies and butter until you have crumbs.
  • Firmly press coconut cookie crust in an even layer into the bottom of the pan.
  • Bake for 15 - 20 minutes. The edges will start to brown.
  • While the crust is baking, mix eggs, sugar, lemon zest, lemon juice, and flour together.
  • Once combined, pour over HOT crust. Sprinkle with 1/2 cup of coconut (saving the other 1/2 cup).
  • Turn oven down to 325 degrees.
  • Bake for 15 minutes.
  • Sprinkle the top of the bars with the remanding 1/2 cup of coconut, and continue baking for 10 more minutes (25 minutes total) or until the filling has set.
  • Remove from oven and allow to cool on a wire rack.
  • Allow bars to cool COMPLETELY before slicing.
  • Top each bar with a lemon slice if desired.
  • Enjoy!

Notes

The lemon bars are best eaten within 24 hours, but may be covered and refrigerated for up to 3 days. They taste amazing cold!
If you end up with the lemon on the bottom, IT'S OKAY! It happened to me too! They still taste absolutely delicious, just tell everyone that you made Upside Down Coconut Lemon Bars...that's what I did ;)
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