Imagine biting into a dessert that perfectly balances the zesty brightness of lemon with the tropical sweetness of coconut - a heavenly combination that will transport you to a sunny paradise with every single bite! Dottie's Coconut Lemon Bars are not just a dessert; they're a culinary experience that promises to elevate your baking game and impress even the most discerning sweet tooth. Whether you're a seasoned baker or a curious kitchen novice, this recipe is your ticket to creating a mouthwatering treat that looks professional and tastes absolutely divine.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1/2 cup shredded coconut
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine the all-purpose flour and powdered sugar. Add the softened unsalted butter and mix until a crumbly, soft dough forms.
- Press the dough evenly into the prepared baking pan, creating a smooth, compact base. Use the back of a spoon or your fingers to ensure an even layer.
- Bake the crust for 15-18 minutes until the edges are lightly golden. Remove from the oven and let it cool slightly while preparing the filling.
- In a separate bowl, whisk together granulated sugar, eggs, and lemon juice until smooth and well combined.
- Fold in the shredded coconut and baking powder into the lemon mixture, stirring gently to distribute evenly.
- Pour the lemon-coconut filling over the pre-baked crust, ensuring it covers the entire surface uniformly.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the top is lightly golden.
- Remove from the oven and let the bars cool completely in the pan at room temperature, approximately 1 hour.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 equal squares using a sharp knife.
- Optional: Dust with additional powdered sugar before serving. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for smoother mixing and better texture.
- Don't Overbake: Watch your bars closely in the final minutes of baking. The filling should be just set but still slightly jiggly in the center.
- Parchment Paper Trick: The overhanging parchment paper makes removal and cutting incredibly easy and prevents sticking.
- Coconut Selection: Use fresh, high-quality shredded coconut for the best flavor and texture.
- Powdered Sugar Dusting: Add the powdered sugar just before serving to keep the top crisp and prevent moisture absorption.
- Chill for Cleaner Cuts: For perfectly neat squares, refrigerate the bars for 30 minutes before cutting.
- Storage Hack: These bars actually taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
