Description
The traditional lemon bar is taken to new heights with meyer lemons and coconut in the crust. Buttery, citrus perfection!
Ingredients
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
Instructions
- 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.