Coconut Lemon Bars

Why You’ll Love This Recipe

I love how these bars balance the tang of lemon with the sweet, nutty coconut—each bite feels vibrant and refreshing. The coconut in both crust and topping adds texture and that irresistible tropical note. They’re straightforward to make yet elegant enough to impress

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all‑purpose flour

• ½ cup sweetened shredded coconut (plus extra for topping)

• ½ cup powdered sugar

• ¾ cup unsalted butter, cold and cubed

• 1 ¼ cups granulated sugar

• Zest of 1 lemon

• ½ cup fresh lemon juice (about 2 lemons)

• 4 large eggs

• ¼–½ teaspoon baking powder

• Pinch of salt

directions

1. I preheat the oven to 350 °F (175 °C) and line an 8×8″ (or 9×9″) pan with parchment, leaving an overhang.

2. For the crust, I blend flour, coconut, powdered sugar, and salt. I cut in cold butter until it resembles coarse crumbs, press it firmly into the pan, and bake for ~15–20 minutes until lightly golden

3. Meanwhile, I whisk together sugar, lemon zest, juice, eggs, and baking powder until smooth.

4. I pour the filling over the hot crust and bake another 20–30 minutes, until just set at the center

5. I immediately sprinkle extra coconut on top and return to oven for 3–5 minutes to toast

6. After baking, I cool the bars completely in the pan, then chill for at least 1–2 hours before slicing.

Servings and timing

• Servings: 16 bars

• Prep time: ~15 minutes

• Bake time: 35–45 minutes (crust + filling + toasting)

• Chill time: ≥1 hour

• Total time: ~2 hours including chilling

Variations

• I use coconut flour or a GF mix to make it gluten-free while keeping that coconut flavor

• I swap in Meyer lemon juice/zest for a sweeter, subtler citrus twist

• For a dairy-free version, I replace butter with coconut oil and it stays moist and tropical .

• I’ve added almond extract or a sprinkle of powdered sugar on top to elevate the flavor profile.

storage/reheating

I store these bars in the fridge in an airtight container for up to 3 days—they keep beautifully chilled. For longer storage, I freeze them for up to 2 months (layered with parchment), then thaw in the fridge. No reheating needed—just serve straight from the cold.

FAQs

Can I use frozen lemon juice?

Absolutely—I zest fresh lemons, then squeeze and freeze juice ahead when needed.

Do the coconut flakes burn easily?

They toast quickly, so I watch them closely during the last 3–5 minutes to avoid burning.

Can these be made ahead?

I often bake them a day in advance—flavors develop as they chill.

How do I get clean cuts?

I wipe my knife between cuts and use the parchment overhang to lift the bars cleanly.

Are these gluten-free?

Not as written, but swapping the crust flour for a 1:1 gluten-free blend works wonderfully .

Conclusion

I adore these Coconut Lemon Bars for their blend of tangy, sweet, and tropical notes with a satisfying coconut crunch. They’re easy to whip up and always disappear fast—bright, buttery, and utterly dreamy, these bars feel like sunshine on a plate.