Meyer Lemon Bars with a Coconut Crust
This is one of the first recipes I posted on Mountain Mama Cooks in 2011 and to this day is still one of my favorites. I make these Meyer Lemon Bars with a Coconut Crust often and updated photos was long overdue!
Last week I went to San Diego with the Mr and our littles for some sun, relaxation and a visit with the in-laws. We stayed in a beautiful and I do mean beautiful house. It was two blocks from the beach, had a swimming pool in the back yard, and came with a gorgeous and well stocked kitchen.
But the best part was the citrus garden in the back yard. Lemon, orange and meyer lemon trees! I was giddy. For those of us born and bred at 7000 feet where it snows 8 months a year, this is pretty exciting. It’s tough to grow anything in Park City, let alone citrus. So as I packed up to come home last Wednesday I didn’t fill my suitcase with beachy trinkets and memorabilia from SeaWorld, I filled it with an obscene amount of meyer lemons.
As soon as I got home and unpacked my suitcase, I got to baking. Lemon bars might be my favorite dessert bar ever. I just love the tartness and fresh citrus flavor. Besides them being super easy to prepare, they look elegant, and almost always make an appearance when I’m catering and a dessert buffet is part of the menu. Everyone loves these.
The addition of toasted coconut in the short bread crust only adds to these already insanely delicious bars. Using meyer lemons in place of the standard lemon is an easy substitute. Meyer Lemons are a cross between a mandarin orange and regular lemon. This hybrid citrus is slightly sweet, less tart than a regular lemon and produces a crazy amount of juice. Know that these bars are equally delicious made with the standard lemon but if you can find meyer lemons in the store or you’re lucky enough to grow them in your backyard then use them by all means.
Just make these. That is all.
Recipe originally published 03/2011 by Mountain Mama Cooks. Photos updated 06/2018 by Kellie HatcherPrint
Meyer Lemon Bars with a Coconut Crust
The traditional lemon bar is taken to new heights with meyer lemons and coconut in the crust. Buttery, citrus perfection!
For the Crust:
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup shredded coconut, toasted, cooled
- 12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes
For the Filling:
- 1 1/2 cups granulated sugar
- 4 eggs
- 3 tablespoon lemon zest
- 1/2 cup meyer lemon juice
- 2 teaspoons all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Preheat oven to 350F degrees.
- Butter a 9 x 13 glass baking dish and line with parchment paper.
- Combine flour, sugar, salt and coconut in food processor; pulse. Add cubed butter and pulse until mixture resembles fine meal and begins to clump together.
- Press into a prepared baking dish and bake at 350F degrees for 25 minutes.
- While crust is baking, prepare filling.
- In a clean food processor bowl, combine sugar, eggs, lemon zest and juice, flour, baking powder and salt. On low, process until well mixed and smooth.
- Pour filling over warm crust, return to oven, and bake for an additional 25-30 minutes or until filling is just set.
- Cool completely and top with powdered sugar if desired.
- Cut into 24 squares.
My husband and I grew up in Southern California but we now live in beautiful Minnesota. We really enjoy living in four seasons – but we definitely miss the ocean and fresh citrus trees (ooh Avocado,too)!!!
I love to make lemon bars and also adore coconut. I would have never thought of putting them together – but it looks and sounds delicious. I am so going to make these :o) Thanks for the recipe!
I hope you’ll make them- they’re one of my favorites. Let me know how they turn out!
Crust sounds delicious! I just found a dozen hidden lemons on my tree so I am trying these!
Not only do I want to eat these fabulous lemon bars, I also want to rent that house!
Thanks Barbara! It’s a pretty amazing house!
Kelly These sound so so good. I just made a batch Meyer Lemon Marmalade. I made a lemon chicken, that was great, but most of it has been put on English Muffins. It is good good good. I got my lemons from a trip to Reno (costco) and some from our local Whole Foods Store. Anyone that has not tried these lemon is really missing a treat. The juice makes the best Vinegarette.
Oh my, those are lookin’ mighty fine right now. I am such a sucker for coconut citrus combos~ can’t wait to try these! Thanks for sharing:)
You’re welcome- enjoy!
mmmm, I may actually try this with limes…I got some in my produce co-op last time and haven’t used them up.
I LOVE lemon bars…I can’t wait to try these!
I guess I’m a little old fashioned as I’ve never baked with parchment paper…do I have to line the pan with it or can I simply grease the pan?
You could just grease it, I’m sure, but I use parchment so I KNOW the lemon bars are coming out! Better safe than sorry!
Made this for the super bowl party & it was a big hit! Thanks for sharing.
You bet! A great recipe to use all the lovely winter citrus!
Just pinned these b/c they look and sound amazing! Coconut crust + lemon…perfect pairing. And the layers, the distinction, the clean cuts, gorgeous job on the photography as well!
Awe, thanks. This is an old recipe too and I cringe looking at some of my older photos. The photos do not do these bars justice, the are SO good!
It would be so amazing to have a meyer lemon tree. I hope I do one day. I love lemon bars. The addition of coconut sounds great!
These are amazingly delicious! The coconut really makes this recipe so much better than other lemon bars. Love them!
Thank you, I couldn’t agree more!
This was my 1st recipe using Meyer lemons and then turned out great! Thanks for a great recipe:D
Glad you enjoyed them, enjoy!
Am baking them now, they smell wonderful . Will let you know how they turned out .
They are delicious, I used half coconut oil in the crust, and turns out great!!! My family asked for a lemon bar for the fourth of July, and it didn’t let them down..
Love the coconut oil substitution!
These sound so-o- gooood! I love ANY thing lemony. Could these be made with an almond flour crust? I have gluten-intolerance so I won’t be able to use the wheat flour.
is the coconut unsweetened or sweetened? I want to make these for Fathers’Day, but I’m sure this distinction is important.
I would like to know too!
You could use either! I’ve made them with both!!
These look amazing! Might I be able to use GF flour as a substitute here?
I don’t see why not. I’ve had lots of baking success with the Bob’s Red Mill one to one GF flour blend as well as the Cup for Cup brand.
I love lemon bars and so naturally I am a huge critic. These are absolutely fabulous! Tonight I went to an event where these were served. Needless to say I took one home for later. 🙂 With beautiful Meyer lemons in season, I’ll be making these again very soon for friends coming to visit!
Just came across this recipe & am so excited to make this for my company meeting! We are not able to get Meyer lemon’s here. Is it possible to maybe use lemon juice with a bit of mandarin orange juice to equal 1/2c. ?
Yes! That’s perfect. I’ve made them with all regular lemon as well. They’re just as good! 🙂
Mine turned out thin, not sure why they taste ok but really thin, not as thick as the pictures show.
Weird. Could you have possible used a larger pan than called for? Or left out some of the flour?
So delicious! I got nothing but compliments on these, even from people that didn’t like lemon bars.
I get it everyone needs ads to support their site. But your recipe doesn’t print out properly due to the ads. Look into it. Steps 4-6 are missing on the printout.
Thanks for understanding. Not sure why it’s not working for you. I just tried and all the instructions printed for me.
For some reason mine came out incredibly thin with no yummy lemon layer on top. Almost like the lemon filling soaked into the crust. Am I supposed to let the crust cool for a bit before pouring the filling on top?
No. These are tried and true. I make them all the time and pour the filling over the warm crust.