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
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.