Lemon Coconut Bars

 

I happen to love Lemon and coconut. One day I was surfing the web and came across this recipe and I made these bars for my son's first sleepover.  They were a hit! Not only did the kids enjoy, but so did the adults. They are super easy to make and so yummy!

Ingredients:

Crust

• 1 cup all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 3/4 cup sweetened flaked coconut, toasted, cooled
• 6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling

• 3/4 cup sugar
• 2 large eggs (or egg substitute - I use Egg Replacer)
• 1/4 cup fresh lemon juice
• 1 tbsp (packed) finely grated lemon peel
• 1 tsp all purpose flour
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup powdered sugar

Method

For the crust:

1. Preheat oven to 350°F. 
2. Line a 8x8x2 inch metal baking pan with foil, leaving some overhang. 
3. Butter the foil. 
4. Combine flour, sugar, and salt in processor; blend 5 seconds. 
5. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. 
6. Gather dough into a ball.  
7. Press dough evenly over bottom of prepared pan. 
8. Bake crust until golden at edges; about 25 minutes.

Meanwhile, prepare filling:
 

1. Combine 3/4 cup sugar, eggs (or egg substitute), lemon juice, lemon peel, flour, baking powder, and salt in processor.  Blend mixture until smooth.
2. Remove crust from oven. Pour filling evenly over hot crust. 
3. Return to oven and bake until filling begins to brown at edges and is just set and springy to the touch in the center; about 30 minutes. 
4. Transfer pan to rack; cool lemon bars completely.
5. Using foil as aid, transfer lemon bars to a work surface. 
6. Flatten foil edges. 
7. Cut into 16 bars. 
8. Sift powdered sugar over, or garnish with thin lemon slices and grated coconut as pictured above.

*(Can be made up to 5 days ahead. Store airtight in single layer in refrigerator.)