I found this recipe in a Taste of Home Holiday & Celebrations Cookbook Annual 2004. I was intrigued by the ingredients used – a tasty combination of coconut, lemon and almond. This is not your classic lemon bar, but a twisted, delicious version of it.
One thing I changed in this recipe was the amount of sugar used in the filling. Call me crazy, but for me, less sugar means more flavor in your mouth. I also used blanched almond flour and unsweetened coconut flakes.(yes, it does not have any added sugar)
The result? A superb dessert that we enjoyed very much! And I hope you will too!
- 1½ cups all purpose flour
- ½ cups powder sugar
- ⅓ cup blanched almond flour
- 1 grated lemon peel
- ¾ cup cold unsalted butter, cubed
- 3 large eggs
- 1 cup granulated sugar(original recipe requires 1½ cups)
- ½ cup unsweetened flaked coconut
- ¼ cup lemon juice
- 3 tablespoons all purpose flour
- 1 teaspoon grated lemon peel
- ½ teaspoon baking powder
- 2 tablespoons powder sugar for dusting the bars
- Preheat oven to 350F/180C.
- Combine the flour, powder sugar, almond flour and lemon peel. Add butter and using a fork or a pastry tool, combine the flour and butter until the mixture is crumbly.(The same results can be obtain in a food processor, by pulsing just until the mixture resembles bread crumbs.)
- Press the mixture into a greased 13x9 inch baking dish. Bake at 350F for 20 minutes. Remove from the oven.
- In a large bowl, mix eggs, sugar, lemon juice, coconut, flour, lemon peel and baking powder.
- Pour over the hot crust and bake again until light golden brown, 20-25 minutes.
- Cut into squares.