Lemon Coconut Bars

I made Lemon Coconut Bars for the Richmond Community Kitchen Open House. These Lemon Coconut Bars are ultra sweet and you should enjoy it only once in a blue moon. I thought it should be perfect for potluck where each person will only try a small piece.

The Lemon Coconut Bar is rich with coconut aroma and lemon flavour. The base of the bar is crispy while the top is chewy. It is a bit too sweet even for my sweet tooth. I would recommend to reduce the sugar by half a cup each for the crust and filing.

Ingredients

Crust:

• 1 cup margarine, softened
• 2 cups powdered sugar (I would recommend to reduce by 1/2 cup)
• 2 cups flour

Filings:

• 4 teaspoons lemon juice
• grated lemon rinds from two lemons
• 4 eggs
• 2 cups sugar (I would recommend to reduce by 1/2 cup)
• 4 tablespoons flour
• 1 cup shredded coconut
• 1 teaspoon baking powder

Click on the link below for the instructions.

Instructions

Preheat the oven to 350F.

For the crust, mix margarine, powdered sugar and flour in a large bowl.

Spread the crust mixture in a 15″ x 10″ jelly roll pan. I use a baking sheet which is too shallow for this recipe. I believe the jelly roll pan has a higher edge, is that right?  Bake at 350F for 15 minutes or until pale tan.Cool on rack.

Grate the lemon zest from two lemons. Roll the lemon with your palm first before you zest the lemon so that it’s easier to juice the lemon later.

Squeeze the lemon juice from the zested lemon. I find the tong helps to extract more juice as I do not have strong hands.

Beat the eggs well.

Mix the remaining ingredients with the egg mixtures.

Pour the filing mixtures over the cooled crust.  Bake in a 350F for 25 minutes.

Cool and cut into bars. This recipe yields 36 bars or more, depending on the size you divide the bars.

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