Almond-Coconut Lemon Bars Recipe

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Almond-Coconut Lemon Bars Recipe
Almond-Coconut Lemon Bars Recipe photo by Taste of Home
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Almond-Coconut Lemon Bars Recipe

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Publisher Photo
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Featured In: Top 10 Dessert Bars
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/2 cups 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 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup lemon juice
  • 3 tablespoons 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 13x9-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 until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 2 dozen.
Originally published as Almond-Coconut Lemon Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p214

Nutritional Facts

1 bar: 173 calories, 8g fat (5g saturated fat), 39mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups 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 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup lemon juice
  • 3 tablespoons all-purpose flour
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon baking powder
  • Confectioners' sugar
  1. 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 13x9-in. baking dish. Bake at 350° for 20 minutes.
  2. Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon peel and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 2 dozen.
Originally published as Almond-Coconut Lemon Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p214

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Reviews forAlmond-Coconut Lemon Bars

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MY REVIEW
spooki03 User ID: 5872163 155580
Reviewed Jul. 16, 2012

"Made them for a community event and they were gone in a flash, several people admitted to eating more than one."

MY REVIEW
bethhubers User ID: 6445555 103998
Reviewed Jan. 22, 2012

"I difinatly recommand this recipe!"

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