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Almond-Coconut Lemon Bars

 Almond-Coconut Lemon Bars
Our home economists give traditional lemon bars a tasty twist with the addition of almonds and coconut.—Taste of Home Test Kitchen
36-48 ServingsPrep: 10 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup confectioners' sugar
  • 1/3 cup blanched almonds, toasted
  • 1 teaspoon grated lemon peel
  • 3/4 cup cold butter, cubed
  • FILLING:
  • 3 eggs
  • 1-1/2 cups sugar
  • 1/2 cup flaked coconut
  • 1/4 cup lemon juice
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon baking powder
  • Confectioners' sugar

Directions

  • In a food processor, combine the flour, confectioners' sugar, almonds
  • and lemon peel; cover and process until nuts are finely chopped. Add
  • butter; pulse just until mixture is crumbly. Press into a greased
  • 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes.
  • Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice,
  • flour, lemon peel and baking powder; pour over the hot crust. Bake
  • for 20-25 minutes or until light golden brown. Cool on a wire rack.

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Almond-Coconut Lemon Bars (continued)

Directions (continued)

  • Dust with confectioners' sugar. Cut into squares. Yield: 3-4 dozen.
Nutritional Facts: 1 bar (calculated without confectioners' sugar) equals 86 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 40 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.