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Coconut-Almond Lemon Bars Recipe

Coconut-Almond Lemon Bars Recipe

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!

Coconut-Almond Lemon Bars Recipe
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 dozens
Ingredients
  • Crust:
  • 1½ cups all purpose flour
  • ½ cups powder sugar
  • ⅓ cup blanched almond flour
  • 1 grated lemon peel
  • ¾ cup cold unsalted butter, cubed
  • Filling:
  • 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
Instructions
  1. Crust:
  2. Preheat oven to 350F/180C.
  3. 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.)
  4. Press the mixture into a greased 13x9 inch baking dish. Bake at 350F for 20 minutes. Remove from the oven.
  5. Filling:
  6. In a large bowl, mix eggs, sugar, lemon juice, coconut, flour, lemon peel and baking powder.
  7. Pour over the hot crust and bake again until light golden brown, 20-25 minutes.
  8. Cut into squares.
 

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