Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I thought this sounded good -- my favorites coconut and lemon! Recipe source: Bon Appetit (April 2004)

Ingredients Nutrition


  1. To make the crust:
  2. Preheat oven to 350-degrees F.
  3. Line an 8x8-inch pan with foil. Butter foil and set aside.
  4. Combine flour, sugar and salt in food processor and process for 3 seconds.
  5. Add coconut and butter and process until mixture resembles meal and starts to clump together. Gather dough in a ball.
  6. Press dough in prepared pan.
  7. Bake for 25-30 minutes.
  8. Prepare filling while crust is cooking.
  9. In a food processor combine 3/4 cup sugar, eggs, lemon juice and peel, flour, baking powder and salt together and blend until smooth.
  10. Remove crust from oven. Pour filling over crust.
  11. Return to oven and bake for 30 minutes or until filling is set and springs back when touched in the center.
  12. Transfer to rack and let cool.
  13. Cut into 16 bars and sift powdered sugar over bars.


Most Helpful

this was a very nice lemon bar, I liked the coconut in the base. I also added a couple of tsp of rind to the base. thanks

Laureen in B.C. January 18, 2011

I baked these for a charity cake sale at work and they were a hit. Lovely coconut crunchy base. One thing - I doubled the quantities for the lemon topping

Suzannej March 15, 2007

Wonerful! I love the lemon and coconut togather. Didn't change a thing. Thanks for posting.

Kaccy G. March 19, 2006

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