Lemon Coconut Bar

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Recipe make 1 full sheet pan (18 x 13). Downsize accordingly.

Ingredients:

Crust
3 sticks of unsalted butter
2 1/2 cups + 2 Tbsp all-purpose flour
1 cup confectioners' sugar

*Line sheet pan with parchment paper. 
Bake at 350 for 20 mins or until lightly golden brown.

Filling
3 3/4 cups granulated sugar
1/2 cup + 2 Tbsp all-purpose flour
2 1/2 tsp baking powder
10 eggs, slightly beaten
Juice from 8 lemons = about 1 3/4 cups lemon juice
3 lemons tested
3 cups sweet shredded coconut

Mix all together with a handheld mixer and carefully pour over baked crust. Place in oven to finish baking.

350 degrees for 40-45 mins until coconut is lightly toasted and the filling is firm, not jiggly.

Original Recipe.





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