I’m giving my favorite Meyer lemon bars a tropical twist today. While the bright and tangy filling remains untouched, I changed up the crust, subbing in coconut oil for butter and adding toasted coconut to carry on the theme.
Even if your spring plans don’t include a relaxing beach vacation, I think we can all agree that even mini breaks often spark fresh creativity. So if you need me, I may not be on a beach chair in Hawaii, but I will be finding time to indulge in a lemon bar (or three!).
- 1/2 cup sweetened shredded coconut, toasted
- 2 cups flour
- 1/3 cup powdered sugar
- 1/3 cup light brown sugar
- 1/8 tsp salt
- 3/4 cup coconut oil, solid state
- 4 large eggs
- 1 cup plus 2 Tbsp sugar
- 3 Tbsp Meyer lemon zest (zest of 4 lemons)
- 2/3 cup fresh Meyer lemon juice
- 1/4 cup flour
- 2 pinches of salt
- Powdered sugar, for dusting
Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. Pulse toasted coconut in a food processor until finely ground. Whisk together ground coconut, flour, powdered sugar, brown sugar, and salt in a medium bowl. Use a pastry cutter to cut in solid coconut oil evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden.
Meanwhile, prepare filling. Lightly whisk eggs in a medium bowl. Whisk in sugar, lemon zest, lemon juice, flour, and salt until smooth. Reduce oven temperature to 325°F and slowly pour filling over hot crust; return dish to oven and bake until filling is firm, about 22 minutes. Cool completely in dish on wire rack, then cover and place in the refrigerator until chilled, about 2 hours.
Carefully lift parchment to remove bars from dish and place on a cutting board; cut into squares using a sharp knife and dust with powdered sugar just before serving. Store leftover bars in an airtight container in the refrigerator up to 3 days.