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"The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day," informs Donna Biddle from Elmira, New York. "It reminds me of selling lemonade on the sidewalk as a little girl."
Nutritional Facts 1 serving (1 each) equals 82 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 46 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.
Originally published as Lemon Coconut Squares in Quick Cooking May/June 1998, p51
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 05, 2013 by AM2016
While it is hot*
This was delicious and I'll definitely be making it again. However, it was a little too sweet so I might reduce the amount of sugar I put in. Otherwise, it was yummy. The picture looks a lot different than the way it turned out. Next time I will probably sprinkle the coconut on it as soon as I take it out of the oven while it is out. Sprinkling it on the raw batter makes it sink into it and it doesn't show up on top as in the pic. It gives it a marbly look. I used maybe 1/4 cup of shredded coconut because I didn't want to overpower the taste of the lemon with that of coconut. Using 3/4 cup as suggested would have made it even sweeter than it already was for me.
Reviewed on Apr. 16, 2013 by ocsurfmama
I made these for a reception and they were a huge hit. A light refreshing taste of lemon evened out by the not too sweet wonderful shortbread crust. These also travel well. I cut them into small squares and used parchment paper between the layers in a lidded container. They made a two hour trip in a cooler and transferred beautifully to a serving dish.
Reviewed on Apr. 10, 2013 by bernerlover
I thought these were great. I plan on making them again next week. Probably shouldn't though since me and hubby ate the whole 13x9 pan in 3 days, lol. Loved em
Reviewed on Mar. 23, 2013 by sjtvice
Made these today and did what others suggested and added lemon zest. Can you spell delicious!!
Reviewed on Oct. 24, 2012 by Sprowl
I've been making these bars since they were published, not in the M/J 98 issue as stated, but the premier issue J/F of 98. I too use lemon zest. I also put them in a slightly smaller pan than the 13x9 for a higher bar and cook 10 minutes more.
Reviewed on Jul. 22, 2011 by Mdrubel
Love those bars because there are no need to make the frosting . . .
Reviewed on Dec. 14, 2010 by Jessica2783
Very good, and super easy. Added a little bit of lemon zest to the filling to up the lemon flavour.
Reviewed on Sep. 19, 2010 by QuiltyDeb
Have been making these lemon bars for a few years now. I love this recipe. It is easy to prepare and serves up a refreshing "hit" of lemon flavor.
Reviewed on Aug. 23, 2010 by Ema60
Made them this weekend and everyone loved them. They were deliciosos! Very easy to make.
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