meyer lemon-coconut bars


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.

Meyer Lemon Coconut Bars | Tutti Dolci 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!).

Meyer Lemon Coconut Bars | Tutti Dolci

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Meyer Lemon-Coconut Bars

  • Yield: 24 bars



  • 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


  1. Preheat oven to 350Β°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.
  2. 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 325Β°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.
  3. 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.


  • Calories: 175


  1. I have no shame in admitting that Lemon Bars are a favorite of mine! Or in my quest for trying new recipes. The addition of coconut is indeed a tropical treat for a must make recipe!

  2. Laura, I will never make lemon bars with my old recipe again. These are the best I have ever eaten. I loved the coconut in the crust and
    the lemon zest in the filling. You have here a winner that will put all other lemon bar recipes to shame.

  3. These were excellent! The crust is outstanding and I’ll probably use it on all lemon bar recipes. My Meyer lemons were a little tart so the bars needed powdered sugar on top. Thanks for a great recipe!!!

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