Lemon Coconut Bars
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Lemon Coconut Bars are a delicious combination of a shortbread crust, topped with a creamy lemon filling all covered with a buttery, coconut crunch topping. This creamy lemon bars recipe is so simple and always comes out perfect. Everyone will be begging for more!
Easy Lemon Bars Recipe
This super simple creamy lemon bars recipe will soon become one of your go-tos! The ingredients are ones that you probably already have on hand and there is no need to bake the crust separately, everything gets baked at the same time.
This lemon bar recipe makes a big batch so these are perfect for bringing along to parties or when you need to share a treat with a crowd. I am a huge lemon anything fan and these tasty bars always hit the spot!!
Ingredients for Creamy Lemon Coconut Bars
This is all you need to make easy Lemon Coconut Bars:
For the Shortbread Crust:
- Flour
- Butter
- Sugar
- Salt
Creamy Lemon Layer:
- Sweetened Condensed Milk
- Lemon Juice
- Lemon Zest
Coconut Topping:
- Reserved shortbread crust ingredients
- Sweetened flake coconut
Full recipe instructions and ingredient amounts are at the bottom of this page on the recipe card.
How to make Lemon Coconut Squares
Start by greasing a 9 x 13 inch baking dish and getting the oven warming up to 375º F.
- In a large mixing bowl combine the ingredients for the crust. Mixing the flour, sugar, butter, and salt until a sand-like mixture is formed. Take out 1 1/2 cups of the shortbread crust to use for the topping.
- Press the crust into the bottom of your prepared baking dish. You can use your hand, the back of a spoon, or a measuring cup to evenly flatten out the crust onto the bottom of the pan. Make sure it is covering all of the bottom and pressed to the edges of the pan to ensure the creamy filling doesn’t go through to the bottom of the pan.
- Next, combine the filling ingredients and spread evenly over the top of the crust. Combine the coconut and the reserved filling and sprinkle over the top of the creamy filling.
Place in the oven and bake for 25-30 minutes.
Storing Lemon Coconut Bars
If you happen to have any leftover lemon bars, these can be stored in an airtight container. Eat within 2-3 days as they will easily become stale and the crust will become very crumbly.
Other Lemon Recipes You Should Try:
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Lemon Coconut Bars
Ingredients
Shortbread Crust
- 2 cups flour
- 1 cup sugar
- 1/4 tsp salt
- 3/4 cup butter, melted
Lemon Cream Filling
- 14 oz sweetened condensed milk
- 1/4 cup lemon juice, fresh
- 2 tbsp lemon zest
Coconut Topping
- 1/2 cup sweetened coconut flakes
Instructions
- Preheat oven to 375ºF. Grease a 9 x 13 inch baking dish with cooking spray
Crust:
- Combine all of the ingredients for the crust and mix until a sand like mixture is formed.
- Reserve 1 1/2 cups of the crust mixture for the topping
- Press the crust evenly into the bottom of the prepared baking dish
Filling:
- Combine the ingredients for the filling and mix well. Spoon evenly over the top of the crust.
Topping:
- Combine the reserved crust and coconut, sprinkle over the filling
- Bake at 375º F for 25-30 minutes
Nutrition
Lemon Coconut Bars are a delicious combination of a shortbread crust, topped with a creamy lemon filling all covered with a buttery, coconut crunch topping. This creamy lemon bars recipe is so simple and always comes out perfect. Everyone will be begging for more!
