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!
MY AMAZON SHOPPING LIST FOR THIS RECIPE:
The Bossy Kitchen Group on Facebook is a community of people who share the passion for cooking and baking and where everyone is welcome to share ideas, tips and culinary experiences. Click HERE if you would like to join!
Interested in other baking ideas? Check out my collection of sweet recipes(click here).
- 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 afood 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.