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Lemon Coconut Squares Recipe

Lemon Coconut Squares Recipe

The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day. It reminds me of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD:48 servings


  • 1-1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 3/4 cup cold butter, cubed
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 3/4 cup flaked coconut


  • 1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes.
  • 2. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
  • 3. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares. Yield: 4 dozen.

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.

Reviews for Lemon Coconut Squares

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Reviewed Mar. 28, 2016

"Made these delicious lemon squares. The coconut and lemon flavors went very well together. I made the recipe as is and was very pleased. I used desiccated coconut which was all I had. I prefer using the desiccated coconut over the flaked coconut because the texture is much better. Every one liked them, especially those who like lemon."

Reviewed Feb. 18, 2016

"I added 1 T grated coconut to filling and some lemon grated peel. 1/4 conf sugar to the egg mi and lemon peel. put coconut under the broiler then sprinkled with conf sugar (also 1T flour) to the egg mixture. yummy"

Reviewed Dec. 23, 2015

"Oh my - I loved these. I think they are perfect as is. I may have overcooked them slightly. They are a flat little bar. Which is nice because they are quite lemony.

Next time I'll watch more carefully . They got a little too brown after 25 minutes , but were still delicious. Unfortunately I still ate more than half of them myself
Ok two thirds :0)
Thank you for this recipe
I can't wait to bring it somewhere!"

Reviewed Mar. 16, 2015

"I added 1 tsp of grated lemon peel to the crust and 1 tsp of grated lemon peel to the filling. These were a big hit with my husband and my coworkers. I will definitely make these again!!"

Reviewed Mar. 10, 2015

"Made using some coconut in the crust and more sprinkled on top for the last couple minutes to toast. Halved the recipe and made it in an 8x8 glass pan. Used 3 Tbsp lemon juice 1 Tbsp orange juice for the 1/4 cup lemon juice it called for. Added about 1 tsp orange zest to the batter too. Sprinkled the top with powdered sugar after taking it out of the oven at the very end. Turned out yummy, but all the layers were very thin."

Reviewed Jan. 25, 2015

"These were pretty simple to make and turned out delicious! I like them a little more lemony so I added lemon zest to the filling. Also, I waited until about 5 minutes from being done to add the coconut on the top and moved the rack from the center of oven up one so the coconut could get just a little toasted. After they cooled, I sprinkled powdered sugar on top. My husband liked them warm but I think they are even better cold the next day.

I think I am going to try these with lime also!"

Reviewed Jun. 10, 2014

"These are great! My kids don't like coconut so I left it out and sprinkled powder sugar on top after it cools slightly."

Reviewed Apr. 14, 2014

"Great lemon bar! Family loved them! I increased flour in crust as suggested in previous reviews and it turned out great! Can't eat just one. :)"

Reviewed Mar. 7, 2014

"Delicious! I made a few changes based on a similar recipe and comments about the thin crust. I used 2 c flour, 1 c confectioner sugar and 2 sticks (1 c) butter for the crust to make a thicker crust. I added the zest of 1 lemon to the filling. 1 lemon did not yield 1/2 c of juice so I added orange juice to make 1/2 c. I would cook filling til lightly brown to ensure filling is done. Cool in fridge about 2 hours to ensure cleanly cut squares. I got lots of compliments and requests for the recipe. The thicker crust is really good."

Reviewed Dec. 16, 2013

"These were good but I agree with others that it doesn't look like the photo. The photo actually looks like powdered sugar has been sprinkled on top, which isn't part of the recipe. My bars didn't come out as thick as the photo. I may try these bars again but I will use a 9x9 pan and scale back the crust quantity to accommodate the smaller pan. I actually used lime juice instead of lemon, it worked pretty well and definitely worked with the coconut."

Reviewed Jun. 21, 2013

"I made this recipe as is and they were good but my husband and I thought they needed to be a little sweeter and wanted the coconut more on top and not in the bars. I made them again and OMG I want to eat the whole pan! This is what I did different. Instead of 1/2 cup lemon juice, I used 1/4 cup lemon juice and 1/4 cup orange juice. I also cooked it with the filling for about 10 minutes, then added the coconut and cooked for about 10-12 minutes more. The coconut went in the batter but also stayed on top some and got a little toasted. These were sooooooo good, I will be making them again and again with the modifications."

Reviewed Jun. 5, 2013

"While it is hot*"

Reviewed Jun. 5, 2013

"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 Apr. 16, 2013

"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 Apr. 10, 2013

"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 Mar. 23, 2013

"Made these today and did what others suggested and added lemon zest. Can you spell delicious!!"

Reviewed Oct. 24, 2012

"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 Jul. 22, 2011

"Love those bars because there are no need to make the frosting . . ."

Reviewed Dec. 14, 2010

"Very good, and super easy. Added a little bit of lemon zest to the filling to up the lemon flavour."

Reviewed Sep. 19, 2010

"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 Aug. 23, 2010

"Made them this weekend and everyone loved them. They were deliciosos! Very easy to make."

Reviewed Jul. 10, 2010

"These bars are nice and tangy. I added some lemon peel for a more intense flavour.

Very nice recipe."

Reviewed Apr. 27, 2010

"Lemon coconut squares are good to eat and so easy to make, we make them whenever we have all the ingredients. They're delicious and so much fun to play with, my family makes them whenever they're playing with food."

Reviewed Apr. 27, 2010

"Lemon coconut squares turn out so nicely, my family simply loves them. We make them whenever we have all the ingredients and it's definitely going in my recipe box."

Reviewed Sep. 27, 2009

"Easy, delicious...I've made it 4 time already since family and friends love it!!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.