Lemon and Blueberry Bars with a Coconut Crust

Need I say more?

It’s that time of year again… gift plates for my kids’ teachers. I decided to make four special treats for the teachers this year. First up are these lemon bars. Words cannot express how tasty these treats are. I love the coconut crust with the tart lemon and the sweet blueberries on top – a perfect combination!

Lemon and Blueberry Bars with a Coconut Crust:
Recipe and photos by For the Love of Cooking.net
 

Coconut Crust:

  • 1 cup of flour
  • 1/2 cup of powder sugar
  • 1/2 cup of sweetened shredded coconut
  • 1/8 tsp salt
  • 1 stick of cold unsalted butter, cut into small pieces
  • 1/2 tsp vanilla

Lemon Filling:

  • 2 large eggs
  • 1 cup of white sugar
  • 2 tbsp of flour
  • 1/8 tsp salt
  • 2 tsp lemon zest, diced finely
  • 1/3 cup of freshly squeezed lemon juice
  • Handful of fresh blueberries
  • Powdered sugar (for topping)

Preheat oven to 350 degrees. Line the 8 inch baking pan with parchment paper allowing a little overhang then coat the parchment with cooking spray.

To make crust combine flour, powder sugar and salt in a bowl. Add butter pieces, vanilla and coconut then mix with hands until crumbly. Press evenly into the bottom of your baking pan. Bake until lightly golden, about 18-20 minutes. Set crust aside.

To make filling whisk together eggs, sugar, flour and salt. Add lemon zest and juice and mix until combined thoroughly.

Pour lemon filling over the hot crust then add the blueberries evenly on top of the filling.

Place into the oven and bake 15-18 minutes or until filling is set. Cool completely before sprinkling with powdered sugar. Slice and enjoy.

 

Click here for a printable version of this recipe – For the Love of Cooking.net


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8 Responses to “Lemon and Blueberry Bars with a Coconut Crust”

  1. 1

    Maranda — July 7, 2011 @ 8:00 pm

    Oh man! I just made some lemon blueberry cheesecake bars the other day. I totally would have used this coconut crust if I had seen it. Next time for sure!

    [Reply]

  2. 2

    Green Mountain Realty — August 30, 2011 @ 1:42 am

    Best recipe ever, my family loves this…

    [Reply]

  3. 3

    Brenduh — February 7, 2012 @ 5:40 am

    Could I substitute coconut oil instead of butter for the crust?

    [Reply]

  4. 4

    Kelly Blenus — February 14, 2012 @ 1:40 pm

    Oh these look totally amazing. I’ve made lemon bars with a shortbread crust, but never with a coconut crust! YUM!

    [Reply]

  5. 5

    NikkiLynn — August 1, 2012 @ 12:49 pm

    Mine didn’t look very pretty but they were so very delicious! Great recipe. :) Thank you for sharing.

    [Reply]

  6. 6

    pinky m velarde — July 8, 2014 @ 5:11 pm

    it is ok to use canned blueberries?

    [Reply]

    • Pam replied: — July 9th, 2014 @ 9:25 am

      I have a feeling canned blueberries would make the lemon bars blue. If you do use them, let me know how they turn out.

      Cheers,
      Pam

      [Reply]

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