Lemon-Coconut Bars Ingredientscrust: 1 cup unbleached all purpose flour 1/4 cup sugar 1/4 tsp table salt 3/4 cup sweetened flaked coconut, toasted, cooled 6 tbsp chilled unsalted butter, cut into 1/2-inch cubes lemon filling: 2 large eggs , beaten lightly 1/2 cup + 2 1/2 tbsp granulated sugar 1 1/2 tbsp unbleached all-purpose flour 1 tsp grated lemon zest from 1 large lemon 1/3 cup lemon juice from 2 large lemons, strained 2 1/2 tbsp evaporated milk pinch of table salt Methodfor crust: Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil, being careful not to rip the foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough and press evenly over bottom of prepared pan. Bake crust until golden at edges, about 20-25 minutes. for lemon filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well. Reduce oven temperature to 325 degrees. Remove crust from oven.  Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20-25 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Using foil as aid, transfer lemon coconut bars to work surface. Flatten foil edges. Cut into as many bars or squares as your little heart desires.  Top with sifted powdered sugar.  Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days – though I recommend eating them the same day, at room temperature.  They’re never the same after they’ve been refrigerated – the crust becomes too hard and the filling too stiff.  And oh, only plan on topping with powdered sugar right before you eat. Lemon-Coconut Bars Ingredientscrust: 1 cup unbleached all purpose flour 1/4 cup sugar 1/4 tsp table salt 3/4 cup sweetened flaked coconut, toasted, cooled 6 tbsp chilled unsalted butter, cut into 1/2-inch cubes lemon filling: 2 large eggs , beaten lightly 1/2 cup + 2 1/2 tbsp granulated sugar 1 1/2 tbsp unbleached all-purpose flour 1 tsp grated lemon zest from 1 large lemon 1/3 cup lemon juice from 2 large lemons, strained 2 1/2 tbsp evaporated milk pinch of table salt Methodfor crust: Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil, being careful not to rip the foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough and press evenly over bottom of prepared pan. Bake crust until golden at edges, about 20-25 minutes. for lemon filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well. Reduce oven temperature to 325 degrees. Remove crust from oven.  Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20-25 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Using foil as aid, transfer lemon coconut bars to work surface. Flatten foil edges. Cut into as many bars or squares as your little heart desires.  Top with sifted powdered sugar.  Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days – though I recommend eating them the same day, at room temperature.  They’re never the same after they’ve been refrigerated – the crust becomes too hard and the filling too stiff.  And oh, only plan on topping with powdered sugar right before you eat.

Lemon-Coconut Bars

Ingredients
crust:

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

lemon filling:

  • 2 large eggs , beaten lightly
  • 1/2 cup + 2 1/2 tbsp granulated sugar
  • 1 1/2 tbsp unbleached all-purpose flour
  • 1 tsp grated lemon zest from 1 large lemon
  • 1/3 cup lemon juice from 2 large lemons, strained
  • 2 1/2 tbsp evaporated milk
  • pinch of table salt

Method
for crust:

Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil, being careful not to rip the foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough and press evenly over bottom of prepared pan. Bake crust until golden at edges, about 20-25 minutes.

for lemon filling:

Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.

Reduce oven temperature to 325 degrees. Remove crust from oven.  Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20-25 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.

Using foil as aid, transfer lemon coconut bars to work surface. Flatten foil edges. Cut into as many bars or squares as your little heart desires.  Top with sifted powdered sugar.  Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days – though I recommend eating them the same day, at room temperature.  They’re never the same after they’ve been refrigerated – the crust becomes too hard and the filling too stiff.  And oh, only plan on topping with powdered sugar right before you eat.