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!
How to Make Lemon and Blueberry Bars with a Coconut Crust:
Ingredients:
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
- A 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.
Place into the oven and bake 15-18 minutes or until filling is set. Cool completely before sprinkling with powdered sugar. Slice and enjoy.
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!
Best recipe ever, my family loves this…
Could I substitute coconut oil instead of butter for the crust?
Brenduh,
I’ve never cooked with coconut oil so I am not sure. I did find this link… I hope it helps.
http://www.kristiemcnealy.com/coconut-oil-as-an-alternative-to-butter-or-shortening/
Cheers,
Pam
Oh these look totally amazing. I’ve made lemon bars with a shortbread crust, but never with a coconut crust! YUM!
Mine didn’t look very pretty but they were so very delicious! Great recipe. 🙂 Thank you for sharing.
it is ok to use canned blueberries?
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
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!
Can you substitute frozen blueberries?
BrendaI,
YES! Keep them frozen until just before folding them in and baking to prevent the berries from staining the batter blue.
Pam