Lemon and Blueberry Bars with a Coconut Crust

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)

Lemon and Blueberry Bars with a Coconut CrustPreheat 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.

Lemon and Blueberry Bars with a Coconut Crust

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

Lemon and Blueberry Bars with a Coconut Crust

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

Lemon and Blueberry Bars with a Coconut Crust


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

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11 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!

  2. 2

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

    Best recipe ever, my family loves this…

  3. 3

    Brenduh — February 7, 2012 @ 5:40 am

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

  4. 4

    Pam — February 7, 2012 @ 4:26 pm


    I’ve never cooked with coconut oil so I am not sure. I did find this link… I hope it helps.



  5. 5

    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!

  6. 6

    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.

  7. 7

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

    it is ok to use canned blueberries?

  8. 8

    Pam — July 9, 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.


  9. 9

    Mare — August 20, 2014 @ 10:33 pm

    Thanks for sharing your recipe. I love everything with lemon in it . I have made lemon bars with a shortbread crust and graham crackers. Never thought to use coconut.
    Can’t wait to try this ! 🙂
    Thanks again!

  10. 10

    BrendaI — March 25, 2016 @ 10:40 am

    Can you substitute frozen blueberries?

  11. 11

    Pam — March 29, 2016 @ 7:42 am


    YES! Keep them frozen until just before folding them in and baking to prevent the berries from staining the batter blue.


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