Dessert bars and squares are like the middle children of the Sweet World. I happen to know this world pretty well. We’ve become very, very close over the years. Which is why I get the sense that bars and squares feel they get the shaft. They’re not quite like cake, with its fluffy and flirty ways, and yet, not quite like cookies either, who are always so cute and chewy – especially when dropped by the spoonful. And even though brownies have similar curves (or lack thereof), their built-in chocolately, gooey, richness make them stand out. But dessert bars and squares get ignored. The folks at Merriam-Webster’s dictionary don’t even consider them an actual word. (Go ahead, try to look them up. I’ll wait).
See? Definition-less.
All of this will change today. I will spend all day, today doting on the dessert bar I love most. Unfortunately, it’s also the same bar I’ve had many dubious encounters with. Sometimes so sugary sweet that I can actually feel cavities forming with every chew, or so alien-yellow and slimy that I know it can’t be digestible. Those days of needless disappointment are officially over for the infamous Lemon Bar. I know everyone has a favorite version, so here’s mine to throw in the mix.
These Lemon Coconut Bars are the best I’ve ever eaten. The coconut is key. No, actually, toasting the coconut is key. It provides such fantastic flavor and a bit of chewiness to the crust – something ordinary confectioner’s sugar can’t accomplish on its best day. The filling is bright and light, with a harmonic blend of sweet to tart. You know you’re eating real lemons, but not in an alarming pucker-your-lips type way. Lastly, the ratio of filling to crust is always up for wild debate, but I prefer mine to be fairly equal – so each bite resembles a tiny symphony in my mouth – with conductor, musicians and audience all in tune. I’m through doting on my favorite middle child….for today.
Duo Music Pairing: Gonna Make You Love Me, Ryan Adams and Lemonheads, If I Could Talk I’d Tell You
Lemon-Coconut Bars
Tweaked from Bon Appetit and Cooks Illustrated, yields about 16 bars
I only had evaporated milk lying around and I’m thinking it added an unexpected little somethin’ extra special to the bars. To get nice, clean edges when cutting through bars, use a sharp knife and wipe clean between cuts.
Ingredients
crust:
- 1 cup unbleached all purpose flour
- 1/4 cup sugar
- 1/4 tsp table salt
- 3/4 cup sweetened flaked coconut, toasted, cooled
- 6 tbsp chilled unsalted butter, cut into 1/2-inch cubes
lemon filling:
- 2 large eggs , beaten lightly
- 1/2 cup + 2 1/2 tbsp granulated sugar
- 1 1/2 tbsp unbleached all-purpose flour
- 1 tsp grated lemon zest from 1 large lemon
- 1/3 cup lemon juice from 2 large lemons, strained
- 2 1/2 tbsp evaporated milk
- pinch of table salt
Method
for crust:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil, being careful not to rip the foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough and press evenly over bottom of prepared pan. Bake crust until golden at edges, about 20-25 minutes.
for lemon filling:
Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
Reduce oven temperature to 325 degrees. Remove crust from oven. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20-25 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
Using foil as aid, transfer lemon coconut bars to work surface. Flatten foil edges. Cut into as many bars or squares as your little heart desires. Top with sifted powdered sugar. Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days – though I recommend eating them the same day, at room temperature. They’re never the same after they’ve been refrigerated – the crust becomes too hard and the filling too stiff. And oh, only plan on topping with powdered sugar right before you eat.
Sounds delicious! I love lemon bars but never had them with coconut so I find this very intriguing. Love the picture too. :)
definitely making these. yummm
Yum! I love coconut! And I love Ryan Adams, too! Well, I love his music, anyway. :-)
I love the coconut in these too, they sounds absolutely delicious!
These look like the perfect lemon bar, delicious!
Coconut with lime sounds like a perfect combination of sweet and tart! Looks yum!
I love dessert-bars mostly ‘coz whatever they’re made of, there will always be a parade in your mouth once you pop ’em in, and they don’t come with a side of guilt, like a cake or pie does :)
Yum. I love love love lemon bars. The toasted coconut in these sounds divine.
I never had lemon bar with coconut in it. But I think it’s a really good idea. It sounds like a great combination especially when you toasted the coconut first.:) Great job!
As usual, a fantastic recipe and a beautiful picture. You impress me at every post!
Saving this recipe, thank you! I love lemon bars :)
YUMM! I love lemon bars!! Pairing it with coconut must make these amazing!
beautiful lemon coconut bars! I’m in awe of that photo :)
Beautiful photo! As soon as I saw the title, I saved this recipe to my favorites. These sound so good. I’m not sure that I would have thought to put lemon and coconut together.
Oh, these DO look delicious!!!
I love coconut and I love lemon so I’m pretty sure I would love these. Beautiful!
Your photos are fantastic. Love the turquoise with the lemon yellow. Is there anything better than lemon bars on a summer morning? Great recipe!
Well, these are classic “no, no’s” for us right now since we are doing the Clean Detox? : { but down stream, you will find us pulling this recipe out just because it is so lovely. best, s
Enjoying an afternoon cup of coffee right now…one of these Lemon-Coconut bars would be just about perfect…
Love the addition of coconut!
Hey, I’m a big fan of all things concerning lemon and lime. Since a long time I want to make bars but never found a good recipe or just had no time to realize it. So at this point, thank you for sharing your “the best” recipe. be sure I will try it. Anja from Germany
Bars should show up to the party more often. We love citrus, and we adore coconut, so these are perfect.
Looks great!
The toasted coconuts sure sounds lovely in this.
These certainly deserve a definition! Just beautiful! I tried some lemon bars the other day and they just didn’t have enough lemon taste. This recipe looks like it has plenty. I’ll have to try them soon.
Beautiful blog, beautiful pictures.
I adore these lovely lemon coconut bars!!
They look excellent!!
This sounds so refreshing and tasty- the perfect end to a lovely meal.
These look great. I can’t wait to try them.
OMG stunning! I love coconut!!! I can smell it from ehre. A definite must try.
These look delicious! Coconut and lemon are really great together. :)
Do you know, I’ve never had a lemon bar. maybe it’s time for me to change that. Love how you have ‘styled’/presented then here.
Never thought about adding coconut to a lemon bar. You’re on to something!
Cheers,
*Heather*
oh your wallpapers are so cool
[…] co-worker of mine is turning 31 tomorrow and he requested something lemony. I had been eying this (click for link to recipe) recipe for lemon-coconut bars, just hoping that I would have an excuse to make them. I found the […]
these are amazing…a friend of mine (who I directed to your lovely blog) made these for our book club this week and I have been thinking of them ever since! xo
hmmm, I want to make these today but don’t have any evaporated milk. Any suggestions for substitutes? Or, ideas for other uses for evaporated milk so I can justify buying a can only to use a couple tsps for this recipe.
I am dreaming of lemon bars….
mon ami – you can substitute the evaporated milk with heavy or light cream. i love using evaporated milk in a savory, peruvian dish called aji de gallina. or more traditionally, in pumpkin pie.
Mmm. What a great combination.
I reduced the sugar in the filling to 1/2 cup, and I used all the zest from one lemon, which was probably a heaping tablespoon. Since I didn’t have evaporated milk, I used regular milk, so I put in another egg yolk to add a bit of richness.
We loved the flavors! I do think I’d like more filling… so I might play with the amounts next time.
I have been looking for this recipe! Several years ago, I had a coconut lemon bar while on a weedend trip in Reno. It was so good, I special ordered two dozen to take home. They froze very well and we ate everyone of them. Thanks!!!