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Almond-Coconut Lemon Bars

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    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

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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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!