Meyer Lemon Bars with a Coconut Crust

11 Apr

Mother in law was here visiting last week while the kids had spring break. I know how much she loves lemon desserts so these were a perfect dessert to make! These were DELICIOUS!! The coconut crust made these extra yummy!


Meyer Lemon Bars with a Coconut Crust
adapted from mountainmamacooks


For the Crust:
2 cups all purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup shredded coconut, toasted, cooled
12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes

For the Filling:
1 1/2 cups granulated sugar
4 eggs
3 tablespoon lemon zest
1/2 cup meyer lemon juice
2 teaspoons all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt


Preheat oven to 350F degrees.
Butter a 9 x 13 glass baking dish and line with parchment paper.
Combine flour, sugar, salt and coconut in food processor; pulse. Add cubed butter and pulse until mixture resembles fine meal and begins to clump together.
Press into a prepared baking dish and bake at 350F degrees for 25 minutes.
While crust is baking, prepare filling.
In a clean food processor bowl, combine sugar, eggs, lemon zest and juice, flour, baking powder and salt. On low, process until well mixed and smooth.
Pour filling over warm crust, return to oven, and bake for an additional 25-30 minutes or until filling is just set.
Cool completely and top with powdered sugar if desired.
Cut into squares.


2 Responses to “Meyer Lemon Bars with a Coconut Crust”

  1. Liz April 12, 2013 at 12:21 pm #

    Thank you. Sounds Yummy. Have a good weekend!


  1. Meyer lemon cranberry bread | ilonaskitchen - April 21, 2013

    […] had Meyer lemons to use up after making these lemon bars. And I still had a bag of frozen cranberries in the freezer. This bread looked yummy coming out of […]

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