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

    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

  3. 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!

    1. BrendaI,

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

      Pam