- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 510 kcal
Quick summary
“The lemon coconut bars combine the buttery density of a baked crust base with the aromatic vibrancy of citrus juice and the moist fiber of shredded coconut. Cooking the creamy mixture in a rectangular mold at 180°C results in a velvety texture inside with a lightly golden crust. The juice and zest of Tahitian lime break the sweetness of the sugar and the fat of the butter, creating a refreshing and balanced flavor profile. After cooling completely, the sheets are cut into firm rectangles, practical for serving at cafes and afternoon snacks.”
What you need to know
- Beat the eggs with the sugar until a homogeneous cream forms before incorporating the butter and lemon juice.
- Mix the shredded coconut at the end with a spatula to distribute the fibers evenly without weighing down the dough.
- Bake in an oven at 180°C until the edges retract slightly and the surface acquires a uniform golden color.
Ingredients
Main
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup of melted butter
- 1/2 cup of shredded coconut
- 3 eggs
- 1/4 cup of lemon juice
- Zest of 1 lemon
- 1 tablespoon baking powder
Instructions
Principal
- Preheat the oven to 180°C and grease the rectangular pan.
- In a bowl, mix the wheat flour, sugar, and baking powder.
- Add the melted butter and mix well until a homogeneous dough forms.
- Add the eggs one by one, beating well with each addition.
- Add the lemon juice and lemon zest, mixing again.
- Lastly, incorporate the grated coconut into the batter.
- Transfer the dough to the greased pan and spread evenly.
- Place in the oven and bake for about 25 minutes or until the surface is golden.
- Remove from the oven and let cool before cutting into bars.
- Serve and enjoy with friends and family!
Chef's tips
- Grate only the green part of the lemon peel with a fine grater; the underlying white part transfers unwanted residual bitterness.
- Line the rectangular pan with greased parchment paper leaving side flaps to unmold the entire sheet without breaking.
- Wait for the slab to cool completely in the pan before cutting with a smooth-blade knife heated in warm water.
Variations
- Bars with powdered sugar topping: sprinkle a fine rain of confectioners' sugar over the already cold squares.
- Passion fruit coconut bars: substitute the lemon juice for sieved fresh passion fruit concentrated pulp.
- Bars with biscuit base: bake a base of crushed biscuit with butter before pouring the lemon and coconut cream.
Substitutions
- Common Persian lime can be replaced with Meyer lemon to obtain a more delicate floral aroma and mild acidity.
- Dry shredded coconut can be swapped for fresh shredded coconut flakes, reducing 1 tablespoon of butter to balance moisture.
- Melted butter can be replaced by extra virgin coconut oil to intensify the tropical notes of the bar.
How to store
Keep the cut bars in a closed container in the refrigerator for up to 5 days. At room temperature, keep for up to 2 days in a cool place so as not to lose the firmness of the cut.
Can it be frozen?
Freeze the already-cut bars separated by parchment paper in an airtight container for up to 60 days at minus 18°C. Thaw in the refrigerator for 3 hours before serving to preserve the coconut texture.
What to serve with
Serve accompanied by pure drip coffee, iced green tea with fresh mint, or a spoonful of plain unsweetened Greek yogurt.
Frequently asked questions
Why did the batter curdle when adding the lemon juice to the eggs?
The acid from the lemon can curdle the egg proteins if added all at once to unbeaten eggs. Beat the eggs well with the sugar and butter first and add the lemon in a continuous stream.
How do I prevent the bar from having a soft pudding-like consistency?
Respect the total oven time (about 25 minutes at 180°C) until the center is firm to the touch. Complete cooling outside the oven is essential for the fats and flour to settle.
Can I use sweetened shredded coconut from a package?
Yes, but the dessert will be considerably sweeter. If you choose sweetened coconut, reduce two tablespoons of the total sugar in the recipe to preserve the citrus balance.
What is the best way to make very straight and clean cuts?
Run a sharp knife under hot water, dry it with a paper towel, and cut with a firm top-to-bottom motion. Clean the blade between each cut so as not to drag crumbs.
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