Meyer Lemon Bars with a Coconut Crust

By Addie

Lemon bars might be my favorite dessert bar…….ever. The creamy not to sweet tart filling on a buttery crunchy crust? I mean, come on. This is a perfect match made in dessert heaven. The addition of toasted coconut lends the perfect bite to these already insanely delicious bars.

Using meyer lemons in place of the standard lemon is an easy substitute. Meyer Lemons are a cross between a mandarin orange and regular lemon. This hybrid citrus is slightly sweet, less tart than a regular lemon and produces a crazy amount of juice.

Know that these bars are equally delicious made with the standard lemon but if you can find meyer lemons in the store (they are in season right now!) or you’re lucky enough to grow them in your backyard then please use them in this dessert.

Ingredients

• Crust:
• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup shredded coconut, toasted, cooled
• 12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes
• .............
• Filling:
• 1 1/2 cups granulated sugar
• 4 eggs
• 3 tablespoon lemon zest
• 1/2 cup meyer lemon juice
• 2 teaspoons all purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Preparation

Step 1

Preheat oven to 350F degrees. Butter a 9 x 13 glass baking dish and line with parchment paper.

To make crust: combine flour, sugar, salt and coconut in food processor; pulse. Add cubed butter and pulse until mixture resembles fine meal and begins to clump together. Press into a prepared baking dish and bake at 350F degrees for 25 minutes.

While crust is baking, prepare filling. In a clean food processor bowl, combine sugar, eggs, lemon zest and juice, flour, baking powder and salt. On low, process until well mixed and smooth. Pour filling over warm crust, return to oven, and bake for an additional 25-30 minutes or until filling is just set.

Cool completely and top with powdered sugar if desired. Cut into 24 squares.