Last night in our house was a big culinary tribute to my late mother-in-law Catherine. I made her homemade pierogi recipe for dinner, and these amazing lemon coconut bars for dessert. Her lemon bars were absolutely legendary and she made them for her family and friends often. Even people who couldn’t stand lemon would adore these when she made them. After she passed in 2001 my husband and his sister have carried on her food traditions and were wonderful enough to let me in on her recipes. We invited my father-in-law and sister-in-law to join in on the feast last night and it was a great visit. Since I had shredded coconut in my pantry and I know my father-in-law loves coconut, that was my little touch!
I just poured the luscious filling over the baked crust in an even layer and baked it all for another 20 minutes. That was all there was to it! After I let them cool, I topped the lemon coconut bars with a generous dusting of powdered sugar to finish them up. My hubby and in-laws went crazy for them as the sweet end to our meal. I’d like to think that my mother-in-law would be proud of me making them! It really was a great night paying tribute to her and her love of food. xoxo
These luscious lemon coconut bars are the perfect combination of sweet and tart. They are guaranteed to please as dessert for even the toughest critics!
- 1 cup all-purpose flour
- 1 stick butter melted
- 1/4 cup powdered sugar plus additional for dusting the top
- 1/4 teaspoon vanilla extract
- 1 1/2 lemons zested and juiced
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 whole eggs
- 1/2 cup shredded coconut
- Pre-heat the oven to 350 and liberally spray an 8 x 8 baking pan with cooking spray. In a mixing bowl, combine the flour, melted butter, powdered sugar and vanilla for the crust. Stir it together thoroughly until it resembles wet sand. Pour the mixture into the baking pan and press it down firmly in an even layer to form the bottom crust. Bake it for 20 minutes, until lightly golden and set.
- While the crust bakes, make the easy filling. Combine the lemon zest, lemon juice, sugar, baking powder, eggs and salt in a bowl. With a hand mixer, whip it all together until smooth. Fold in the shredded coconut with a spatula to finish it. Take the crust out when it is done and pour the filling over it. Even it out with the spatula.
Bake the lemon coconut bars for another 20 minutes, until the filling is completely set and starts to get slightly golden on top. Take the pan out and let it cool for a few minutes. Top with a generous dusting of powdered sugar and cut into 16 squares. Serve and enjoy!!