Almond-Coconut Lemon Bars

Name: Almond-Coconut Lemon Bars
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 dozen.
Ingredients: 1-1/2 cups all-purpose flour; 1/2 cup confectioners' sugar; 1/3 cup blanched almonds, toasted; 1 teaspoon grated lemon zest; 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 zest; 1/2 teaspoon baking powder; Confectioners' sugar

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen

Ingredients

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/3 cup blanched almonds, toasted
1 teaspoon grated lemon zest
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 zest
1/2 teaspoon baking powder
Confectioners' sugar

Directions

In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes.
Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest 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.

Nutrition Facts

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

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Originally published as Almond-Coconut Lemon Bars in Holiday & Celebrations Cookbook 2004

Reviews

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Average Rating:

Pamela

Apr 1, 2018

Ingredients called for lemon zest AND lemon peel. Turns out zest was called for twice but never the peel. Also, when baking the filling, I wasn't sure if I was to use the same temperature. Oh well, it's cooling now so we'll see how it comes out.
Kerli

Feb 2, 2018

Excellent taste and structure. I changed the recipe slightly, though. For the bottom I used 1 cup of oat flour and 1/2cup all purpose flour. In the filling, sugar half of the amount.One of the desserts that will not stay for the next day.
spooki03

Jul 16, 2012

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

Jan 22, 2012

I difinatly recommand this recipe!