A zesty bite of christmas memories

Indulge in our special Lemon Coconut Bars. A perfect blend of zesty lemon and sweet coconut, balanced with a shortbread crust and delightful frosting. These bars are more than just dessert; they're a trip down memory lane to Christmas at my grandparents' farm, helping my Omi in the kitchen. Get ready to impress your guests with this easy-to-make, make-ahead treat!

The perfect balance

Our Lemon Coconut Bars stand out with a unique combination of ingredients. It perfectly complements our other desserts. The zesty lemon and sweet coconut are beautifully balanced, sitting atop a delicious shortbread crust, and finished with a delicate frosting. This recipe is all about creating a harmonious blend of flavours in every bite.

Christmas on the farm

These Lemon Coconut Bars evoke cherished memories of Christmas at my grandparents' farm, assisting my Omi with baking squares. She had a special touch, using a ripple vegetable cutter to create a lovely wave effect on the icing. Each bar carries a piece of that heartwarming tradition.

Easy dessert option

Don't be intimidated by layered squares! They are a simple make-ahead addition to any dessert platter. Keep them in the freezer, ready to impress your guests at a moment's notice. For easier cutting into perfect squares, line your square pans with parchment paper.

Lemon Coconut Bars

These bright, cheerful bars bring together a buttery base, a tender coconut–lemon filling, and a softly tangy icing; simple, sunny, and just the thing to brighten any day.

Bottom Layer

  • 1 ½ cups all-purpose flour

  • ¼ cup granulated sugar

  • ½ cup butter or hard margarine, softened

In a medium bowl, crumble the flour, sugar, and butter together until the mixture resembles coarse meal. Press firmly into a parchment-lined 9x9-inch pan. Bake at 350°F for 15–20 minutes, just until lightly golden.

Second Layer

  • 2 large eggs

  • 3 tablespoons lemon juice (fresh or bottled)

  • 1 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • ½ teaspoon baking powder

  • 1 cup medium shredded coconut

  • ¼ teaspoon salt

Lightly beat the eggs, then stir in the remaining ingredients until everything is well combined. Pour over the baked base and spread evenly. Bake at 350°F for about 30 minutes, or until the center is set and the top is pale golden. Let cool completely.

Icing

  • 1 ½ cups icing sugar

  • 2 tablespoons butter or hard margarine, softened

  • 4 teaspoons lemon juice (fresh or bottled)

In a small bowl, blend the icing sugar, butter, and lemon juice until smooth. Add a touch more lemon juice if needed for easy spreading. Frost the cooled bars, allow the icing to set, then cut into squares.