Scrumptious Coconut Lemon Bars

There is something so sensual and therapeutic about baking… that feeling of fluffy flour and the soft melting butter squishing through your fingers is inexplicable… and yes, I got hooked… More than that, the warm and fuzzy feeling that fills up my ribcage when my neighbors can’t stop ranting and raving about my goodies is pretty hard to match. The spirit of giving is rewarding. “Thou Shalt Love Thy Neighbor as Thyself” has a special meaning to me today.

I’m totally babbling… Hope you enjoy the treat!


These bars have shortbread cookie crust (yummy!!) and are quite easy to make:

Crust – Scottish Shortbread
1 ¼ cups all-purpose flour
3 Tablespoons sugar
½ cub butter

Lemon mixture
2 eggs
¾ cup sugar (I only used ½ cup)
2 Tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3 teaspoons lemon juice
½ teaspoon baking powder
¼ teaspoon salt
1 cup coconut
Powdered sugar (optional)

– In a mixing bowl stir together the flour and sugar. Then cut in butter till mixture resembles fine crumbs. Form mixture into a ball and knead till smooth. (I drizzled a little bit of 1% milk to moist the dough a little bit – the first batch I made was too dry).

– Pat dough into a ungreased 8x8x2-inch baking pan. Bake in 350º oven for 15 minutes.

– Meanwhile, for lemon mixture, in a mixing bowl beat eggs with an electric mixer till foamy. Add sugar, flour, lemon juice, baking power and salt. Beat on medium speed about 3 minutes or till slightly thickened, scraping sides of bowl occasionally. Stir in lemon peel and coconut.

– Pour lemon mixture on top of crust. Bake in the 350º oven for 20 to 25 minutes more or till lightly golden around edges and center to set. Cool in pan on a wire rack. If desired, sift powdered sugar over to. Cut into bars. Make 16 to 24.

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