Spring is in the air, and what better way to welcome the season than with a bright and zesty treat? Chef Bill’s Lemon-Coconut Bars are the perfect balance of tangy lemon and sweet coconut, nestled atop a buttery shortbread crust. These delightful bars bring a taste of sunshine to any occasion, whether you're hosting a gathering or simply indulging in a little something sweet. With a hint of nostalgia and a whole lot of flavor, this recipe is sure to be a new favorite!
Lemon-Coconut Bars
Makes 32
Ingredients
For The Crust:
2 cups plain all-purpose flour
1 cup powdered sugar, divided
1 cup butter, softened
For The Filling:
1 cup sweetened flaked coconut
2 cups sugar
4 large eggs
¼ cup butter, melted
¼ cup milk
1 tablespoon grated lemon rind
1 tablespoon plain all-purpose flour
1 tablespoon cornmeal
dash of salt
Directions
1. Preheat the oven to 350°.
2. Lightly grease a 9 x 13 inch baking dish; set aside.
3. In a medium bowl combine flour, ½ cup powdered sugar, and butter.
4. Mix with fingers or pastry blender until crumbly.
5. Press firmly into the bottom of the prepared pan.
6. Bake for 20-25 minutes until golden brown.
7. In a large bowl combine sugar, eggs, melted butter, milk, rind, 1 tablespoon flour, cornmeal, and salt.
8. Whisk well and add coconut.
9. Pour over the hot crust.
10. Bake for 35 minutes or until set. Center should not jiggle when gently shaken.
11. Cool on a wire rack.
12. When completely cooled, sprinkle with remaining ½ cup powdered sugar and cut into squares.