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    You are in: Home / Recipes / Lemon Bars With Coconut Shortbread Crust Recipe
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    Lemon Bars With Coconut Shortbread Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Kittencalskitchen's Note:

    This complete recipe is made on a processor, it has a definate lemon kick to it, and takes very little time to make. These lemon bars will keep well if covered tightly in the refrigerator for 5 days, trust me, they won't last that long LOL! Cooking time is for crust and filling, yield is estimated depending on the size of bars.

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    Ingredients:

    Yield:

    bars (a ...

    Units: US | Metric

    CRUST

    LEMON FILLING

    Directions:

    1. 1
      Set oven to 350 (second-lowest rack).
    2. 2
      Butter an 8 x 8-inch glass baking dish.
    3. 3
      To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds.
    4. 4
      Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together.
    5. 5
      Press the dough over the bottom of prepared pan (do not pack to tightly).
    6. 6
      Bake for about 20 minutes or until crust is golden around the edges.
    7. 7
      In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth.
    8. 8
      Remove the crust from the oven and pour the filling over the hot crust.
    9. 9
      Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes).
    10. 10
      Cool the lemon bars completely before slicing.
    11. 11
      Sift with powdered sugar.
    12. 12
      **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.

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    Ratings & Reviews:

    • on July 15, 2007

      I Love this recipe- I used lime instead of lemon. WONDERFUL!!! Very easy to make in my kitchenaid mixer.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2005

      45

      Quick, easy, inexpensive and YUMMY! Step # 3 calls for using a small processor; I used my 11-cup processor, and it worked fine.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Bars With Coconut Shortbread Crust

    Serving Size: 1 (685 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 158.4
     
    Calories from Fat 67
    42%
    Total Fat 7.5 g
    11%
    Saturated Fat 4.7 g
    23%
    Cholesterol 41.6 mg
    13%
    Sodium 88.2 mg
    3%
    Total Carbohydrate 21.4 g
    7%
    Dietary Fiber 0.5 g
    2%
    Sugars 13.2 g
    53%
    Protein 1.9 g
    3%

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