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    The Bossy Kitchen > Recipes > Sweet Recipes > Bars

    Coconut-Almond Lemon Bars Recipe

    Published by: Gabriela April 11, 2017 · Last modified: May 21, 2023 2 Comments
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    Coconut-Almond Lemon Bars Recipe is a tasty version of the traditional lemon bars. The combination of coconut, lemon, and almond is a perfect one.

    Jump to Recipe
    Coconut-Almond Lemon Bars Recipe  on a wooden board dusted with powder sugar

    Delicious Recipe Twist

    Some while ago, I researched old recipes when I found this one 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, for sure, is not your classic lemon bar, but a twisted, delicious version of it.

    Coconut-Almond Lemon Bars Recipe - lemon bar squares on parchment paper

    I like sweets that are not very sweet, because I believe in small amounts of dessert with lots of flavor.

    The only thing I changed in the recipe was the amount of sugar used in the filling. Call me crazy, but the original recipe was too sweet for me.

     I also used blanched almond flour and unsweetened coconut flakes.(yes, it does not have any added sugar)

    Coconut-Almond Lemon Bars Recipe close up

    Notes & Tips

    • You will need a 9x13" baking pan which should be greased before you start making the bars.
    • The butter should be cold from the fridge. Pretty cool if you want to make some bars quickly, right?
    • These Coconut-Almond Lemon Bars start with a buttery, flaky shortbread that is so good I’ll happily eat it plain.
    • The crust can be made manually or in a food processor. If you do it manually, a fork is a great tool to start with.
    • If you use a food processor, just pulse a few times the ingredients until they come together like bread crumbs.
    • You will need about 2 lemons to juice. If you want to get as much juice as possible, take the lemon and roll it on the counter roughly, pressing hard on the lemon. This will help to loosen up the juices before extraction.
    • The crust needs to be even when you place it in the baking pan. A secret to getting it as even as possible is to press the crumbs into the pan with your hands, then grab a hard flat surface (like a drinking glass or a cup) and press down the crust. 
    • Bake the crust by itself for 20 minutes, then pour the filling over and return the pan to the oven for another 20-25 minutes.

    The result? A superb dessert that we enjoyed very much! And I hope you will too!

    Coconut-Almond Lemon Bars Recipe -featured picture

    Interested in other baking ideas? Check out my collection of sweet recipes.

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    📖 Recipe

    Coconut Almond Lemon Bars Recipe3

    Coconut-Almond Lemon Bars Recipe

    Coconut-Almond Lemon Bars Recipe is a tasty, twisted version of the traditional lemon bars. The combination of coconut, lemon, and almond is a perfect one.
    5 from 3 votes
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    Course: Dessert
    Cuisine: American
    Keyword: coconut-almond lemon bars recipe, lemon bars
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 2 dozens
    Calories: 1758kcal
    Author: Gabriela

    Equipment

    • Food Processor
    • Top Professional Pastry Cutter 
    • 9 x 13-Inch Baking Pan
    Prevent your screen from going dark

    Ingredients

    Crust:

    • 1 ½ cups all purpose flour
    • ½ cups powdered 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 1 ½ cups
    • ½ cup unsweetened flaked coconut
    • ¼ cup lemon juice about 2 medium lemons
    • 3 tablespoons all purpose flour
    • 1 teaspoon grated lemon peel
    • ½ teaspoon baking powder
    • 2 tablespoons powdered sugar for dusting the bars

    Instructions

    Crust:

    • 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 obtained 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.

    Filling:

    • 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.

    Nutrition

    Serving: 1g | Calories: 1758kcal | Carbohydrates: 231g | Protein: 25g | Fat: 100g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 429mg | Sodium: 194mg | Potassium: 379mg | Fiber: 9g | Sugar: 111g | Vitamin A: 2490IU | Vitamin C: 17mg | Calcium: 200mg | Iron: 8mg
    Tried this recipe?Please leave a comment on the blog or like us on Facebook!

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    212 shares
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    Comments

    1. Anonymous says

      May 07, 2019 at 9:18 pm

      5 stars

      Reply
    2. Anonymous says

      May 26, 2019 at 2:03 am

      5 stars

      Reply

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    Gabriela the creator of The Bossy Kitchen

    Hi! I am Gabriela and this is my virtual home. I am a self-taught cook and a trained Pastry Chef. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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