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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!

How to Make Lemon and Blueberry Bars with a Coconut Crust

Recipe and photos by For the Love of Cooking.net
 

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)

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 Comments

  1. 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. Green Mountain Realty says:

    Best recipe ever, my family loves this…

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

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

  5. NikkiLynn says:

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

  6. pinky m velarde says:

    it is ok to use canned blueberries?

    1. 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

  7. 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!

  8. Can you substitute frozen blueberries?

    1. BrendaI,

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

      Pam