Almond Coconut Lemon Bars Food

LEMON COCONUT BARS

Lemon Coconut Bars image

Make and share this Lemon Coconut Bars recipe from Food.com.

Provided by Mary Scheffert

Categories Bar Cookie

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup cold margarine
4 large eggs, slightly beaten
1 1/2 cups sugar
1 teaspoon baking powder
1/2 cup lemon juice concentrate (such as ReaLemon)
3/4 cup flaked coconut

Steps:

Preheat oven to 350°F degrees.
Lightly grease a 13x9 baking pan; set aside.
In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
Pour over crust and top with coconut.
Bake 20 minutes or until golden.
Cool completely & cut into bars.
Store in refrigerator.
NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

ALMOND-COCONUT LEMON BARS

Almond-Coconut Lemon Bars image

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/3 cup blanched almonds, toasted
1 teaspoon grated lemon zest
3/4 cup cold butter, cubed
FILLING:
3 large eggs
1-1/2 cups sugar
1/2 cup sweetened shredded coconut
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking powder
Confectioners' sugar

Steps:

In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON ALMOND BARS

Lemon Almond Bars image

Make and share this Lemon Almond Bars recipe from Food.com.

Provided by Julesong

Categories Bar Cookie

Time 1h

Yield 1 batch

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups flour
4 large eggs
1 1/2 cups granulated sugar
1/4 cup flour
2 tablespoons freshly grated fresh lemon rind
1/3 cup fresh lemon juice
1 1/2 cups sliced almonds

Steps:

Make the bottom layer: in a bowl cream together the butter, sugar, and salt until fluffy; stir in flour until well mixed.
Press mixture into an ungreased 13x9 baking pan.
Bake at 325°F for about 35 minutes or until golden.
Make the topping: in a separate bowl whisk together the eggs, sugar, flour, lemon rind, and juice until smooth; pour over the baked bottom layer.
Sprinkle with the sliced almonds and bake for 20 to 25 minutes or until set.
Let cool on rack, then cut into bars.

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Preheat oven to 350°. Beat 1/4 cup granulated sugar, butter, and 1 tsp. zest at medium speed with a heavy-duty electric stand mixer 2 minutes or …
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Preheat oven to 350°. Beat 1/4 cup granulated sugar, butter, and 1 tsp. zest at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Stir together 2 cups flour and 1/4 tsp. salt. Gradually add to butter mixture, beating until just blended. Coat a 13- x 9-inch pan with cooking spray. Press dough into bottom of prepared pan. Chill 15 minutes.
Bake at 350° for 15 to 20 minutes or until lightly browned. Remove from oven; reduce oven temperature to 325°.
Whisk together eggs and 2 cups sugar. Process ginger and 1/2 cup flour in a food processor 1 minute or until ginger is finely chopped. Stir in baking powder. Whisk ginger mixture into egg mixture. Whisk in lemon juice and remaining 2 Tbsp. lemon zest; pour over crust.

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In a mixing bowl, combine your almond flour, melted butter, and powdered sugar, and mix well. Transfer the mixture into the lined pan and press into place.
Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
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Place sweetener and eggs in a medium mixing bowl. Beat together, using a hand mixer, on low speed until combined, then on high speed until slightly fluffy.
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Preheat the oven to 350 degrees F. Line a 8 x 8 inch pan with parchment paper, letting the paper hand over the sides in a cross for easy removal.
Make the crust: whisk together the flour, coconut oil, maple syrup, and salt in a medium bowl until a soft dough forms. Press the dough into the bottom of the prepared pan, about 1/4 inch thick, and bake for 15 minutes, or until just golden brown around the edges. Remove from the oven and allow the crust to cool while you make the filling.
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Pour the filling into the cooled crust and bake for another 15 to 25 minutes, or until set at the edges and just barely jiggly in the center. Let the bars cool and set completely in the pan, then dust with the powdered coconut sugar and cut into squares. Store in a sealed container at room temperature for up to 3 days.

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Preheat the oven to 350F/177C. To make the crust, whisk together the coconut oil, honey, and vanilla extract in a large bowl. Add the almond flour, coconut flour, and salt. Stir together or use your hands to mix everything together, until you have a crumbly dough.
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Preheat oven to 350 degrees F. Line square 8 x 8 baking dish with parchment paper and spray with cooking spray. Set aside.
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