LEMON BARS WITH COCONUT
There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.
Provided by Morgan3
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
- Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
- Bake crust in the preheated oven for 15 minutes.
- Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
- Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
- Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 31.4 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 21 g
LEMON COCONUT BARS
Provided by My Baking Addiction
Number Of Ingredients 0
Steps:
- 1. Preheat oven to 350 degrees and line a 9 x 13 x 2 inch pan with foil or parchment paper and spray with non-stick cooking spray. 2. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined). 3. Press into the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350°F for 15 minutes. 4. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. 5. Bake at 350°F for 20-25 minutes or until golden brown. 6. Cool on a wire rack. Cut into bars.
LEMON COCONUT BARS
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
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.
LEMON CURD BARS WITH COCONUT
This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!
Provided by THEA
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 40
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
- Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
- Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
- Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g
LEMONY COCONUT BARS
These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.
Nutrition Facts : Calories 208 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON COCONUT BARS RECIPE - (4.4/5)
Provided by kmad
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line a 9x13x2-inch pan with foil or parchment paper and spray with non-stick cooking spray. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined). Press into the bottom of a lightly greased 13x9x2-inch baking pan. Bake at 350°F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350°F for 20 to 25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
COCONUT LEMON BARS
Make and share this Coconut Lemon Bars recipe from Food.com.
Provided by LizCl
Categories Bar Cookie
Time 37m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Unroll dough into 2 long rectangles; place in ungreased 13 X 9 inch pan.
- Press over bottom and 1/2 inch up sides to form crust. Seal perforations.
- Bake at 375 degrees for 5 minutes.
- In a medium bowl, combine all filling ingredients.
- Pour over partially baked crust.
- Bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. Cool, cut into bars.
Nutrition Facts : Calories 62.2, Fat 2, SaturatedFat 1.2, Cholesterol 16.6, Sodium 69.2, Carbohydrate 10.2, Fiber 0.3, Sugar 6.8, Protein 1.1
LEMON COCONUT BARS
These make a yummy dessert. This recipe can easily be cut in half and baked in an 8-inch square pan.
Provided by Parsley
Categories Bar Cookie
Time 55m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Mix wafer crumbs, 1/2 cup ONLY of the sugar, the butter and lemon peel until well blended. Press firmly into a 13" x 9" baking pan. Bake at 350 for minutes; remove from oven and set aside.
- Beat eggs and remaining 1 1/2 cups sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle coconut over top.
- Bake 30-35 minutes or until center is set and top is lightly browned.
- Cool completely.
- Cover and refrigerate several hours or until chilled. Cut into squares to serve. Store leftovers in refrigerator.
Nutrition Facts : Calories 96.5, Fat 4.9, SaturatedFat 3, Cholesterol 33.7, Sodium 54.7, Carbohydrate 12.9, Fiber 0.1, Sugar 11.9, Protein 0.9
COCONUT PIE BARS
This easy recipe turns a classic Southern coconut pie recipe into wonderfully chewy bar cookies with a shortbread crust. The chocolate chips are optional, but they add a bittersweet flavor that tones down the sugary coconut, especially if you use chocolate with a high cacao percentage (72 percent to 80 percent). Or, for something crunchier, use chopped pecans instead of chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 3h30m
Yield 12 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
- In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
- While the crust bakes, using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
- When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
- Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.
LEMON-COCONUT BARS
Make and share this Lemon-Coconut Bars recipe from Food.com.
Provided by Boyz 5
Categories Bar Cookie
Time 1h5m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Base: In medium bowl, stir together flour, sugar, coconut, crushed soda crackers, lemon rind and baking soda.
- With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles fine crumbs.
- Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8-inch square baking pan.
- Lemon Filling: In medium saucepan, whisk together sugar, lemon juice, eggs and lemon rind.
- Cook over medium heat, whisking all the time for 7 minutes or until bubbly and thickened.
- Remove from heat; stir in butter until melted.
- Pour lemon filling over base; sprinkle evenly with reserved flour mixture.
- Bake in 350° oven 30-35 minutes or until golden brown.
- Let cool in pan before cutting into squares.
Nutrition Facts : Calories 161.3, Fat 6.8, SaturatedFat 4.4, Cholesterol 30.3, Sodium 95.6, Carbohydrate 24.6, Fiber 0.4, Sugar 19, Protein 1.4
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