Lemon Coconut Bars

    1 hour 5 minutes

    The most delicious lemon bars you'll ever make, thanks to the combination of tangy lemon curd and coconut. Try them out!

    144 people made this

    Serves: 40 

    • 250g unsalted butter
    • 2 cups (250g) plain flour
    • 1 cup (220g) white sugar
    • 1/2 teaspoon bicarb soda
    • 300g lemon curd
    • 2/3 cup shredded coconut
    • 1/2 cup toasted and chopped almonds

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 190 degrees C.
    2. In a large mixing bowl cream the butter. Add the flour, sugar and bicarb soda. Mix until the mixture forms coarse crumbs.
    3. Pat 2/3 of the mixture into the bottom of one 20x30cm baking dish. Bake for 10 minutes. Remove and let cool slightly.
    4. Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
    5. Lower oven temperature to 180 degrees C. Bake bars for 25 minutes or until lightly browned.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (127)


    This recipe should have baking powder, not baking soda in the bottom crust. Made many years.  -  12 Sep 2007  (Review from Allrecipes USA and Canada)


    The look of these bars was fabulous, absolutely wonderful, I wish I had a camera to submit a photo. Next time I will not add baking soda to the crust, I am telling you I am the queen of bars, and I don’t use baking soda at all in my crusts it makes a big diffrence. I used my own recipe for lemon curd: ( ½ cup lemon juice, 1 teaspoon of lemon zest ,3 eggs, 13/4 cup sugar, 1teaspoon of corn flour, put all ingredients in the blender for 10 seconds, then cook the curd on a low heat and add ½ stick of butter boil for 5 minutes.  -  08 Sep 2006  (Review from Allrecipes USA and Canada)


    Ohhhh, so good. Hubs even liked them and he generally doesn't like lemon period...except squeezed on fish. I halved the recipe (used 8x8 pan) and used almost a full can of lemon pie filling, to which I added the juice and zest from half a lemon to freshen it up. Because I knew these would be a more delicate bar dessert, I used sliced almonds rather than chopped, and I was more than pleased with the modifications I made. Rich and buttery, refreshingly lemony, not too sweet, pretty and perfect little dessert.  -  22 Mar 2008  (Review from Allrecipes USA and Canada)