Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal later.
In a medium bowl, combine the melted butter, sugar, flour, and a pinch of salt. Stir the mixture until it is completely blended and has a crumbly texture.
Press the dough evenly into the prepared baking dish, ensuring an even layer.
Bake the crust for 15-20 minutes or until it’s lightly golden. Remove from the oven and set aside to cool slightly.
Make the Lemon Filling:
In another bowl, whisk together the granulated sugar, eggs, flour, lemon juice, and lemon zest until smooth.
Pour the lemon mixture over the slightly cooled crust, spreading it evenly.
Add the Coconut Topping:
Sprinkle the shredded coconut evenly over the lemon filling.
Bake:
Return the baking dish to the oven and bake for another 20-25 minutes, or until the filling is set and the coconut is lightly toasted.
Let the bars cool completely in the pan. Once cooled, use the parchment paper to lift them out and cut them into squares or bars.
Serve:
Enjoy them as they are, or dust with powdered sugar for an extra touch of sweetness.
Serving and Storage Tips:
Serving: Lemon coconut bars can be served chilled or at room temperature. They are particularly refreshing when served slightly cold on a hot day.
Storage: If there are any bars left over, keep them in an airtight container in the refrigerator for up to 5 days. These bars also freeze well. Each one is wrapped well and frozen for not more than 2 months. To let it defrost you just place it into the fridge overnight.
Tips for Success:
Lemon Zest and Juice: For the best flavor, use fresh lemon juice and zest. Bottled lemon juice won’t provide the same brightness in taste.
Coconut Topping: Keep an eye on the coconut as it bakes. It can go from perfectly toasted to burned very quickly.
Cutting: To get clean slices, chill the bars in the fridge before cutting them. Cut it and wipe the knife after each cut.
Health Benefits:
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