Lemon Coconut Bars
The most delicious lemon bars you'll ever make, thanks to the combination of tangy lemon curd and coconut. Try them out!
Ingredients
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
Directions
Preparation:30min ›
Cook:35min ›
Ready in:1hour5min
- Preheat oven to 190 degrees C.
- In a large mixing bowl cream the butter. Add the flour, sugar and bicarb soda. Mix until the mixture forms coarse crumbs.
- Pat 2/3 of the mixture into the bottom of one 20x30cm baking dish. Bake for 10 minutes. Remove and let cool slightly.
- 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.
- Lower oven temperature to 180 degrees C. Bake bars for 25 minutes or until lightly browned.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(142)
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)