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Do you need a delicious recipe that’s perfect for a spring gathering? Or perhaps a Mother’s Day treat? I highly encourage you to try these Lemon Coconut Bars!

Lemon coconut bars

I served these at my mom’s birthday party last weekend because it just didn’t seem like a May celebration without some lemon bars. This particular recipe includes my favorite shortbread crust, which is then topped with a layer of coconut and dollops of lemon curd. Heavenly spring bliss!

Warning: these babies are rich and sweet, so be sure to cut them into small squares. They’re easier to pop in your mouth that way, too!

**Note: You can substitute the lemon zest with just 1-2 drops of Young Living Essential Oils Lemon Essential Oil.

Interested in buying Essential Oils? I have a great FAQ page here that will answer your questions and give you all the info you need to order your own set!

Lemon Coconut Bars

Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings 18


Shortbread Crust:


  • 2 2/3 c. sweetened flaked coconut (7-oz package)
  • 2/3 c. sugar
  • 6 T. flour
  • 4 egg whites
  • 1 t. almond extract
  • 1 t. lemon zest
  • ½ - ¾ c. lemon curd I use a jar of store-bought lemon curd made by Dickinson's, which I find next to the jams and jellies in my local grocery store


  • Preheat oven to 350 degrees F.
  • Line 8-inch square pan with aluminum foil, with ends of foil extending over sides; spray with cooking spray.

For the crust:

  • In a large bowl, cream the butter, sugar and salt until fluffy. Gradually beat in flour. Spread into prepared pan. Bake for 16 to 20 minutes or until lightly browned.
  • Remove the hot crust from the oven and set aside.

For the filling:

  • Combine coconut, sugar and flour in large bowl. Stir in egg whites and extract until well combined. Spread coconut mixture over crust. Drop spoonfuls of lemon curd over coconut mixture, spread evenly.
  • Bake 25-30 minutes or until center is almost set and edges are golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Author: The Seasoned Mom

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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    1. Hi M.B.,

      I’m actually not that fancy! I just use a jar of lemon curd that I buy at my regular grocery store. I use Dickinson’s brand and 1 jar works well for this recipe. I’ll update the recipe to make that more clear! Thanks!

  1. Is there a recipe for the lemon curd? Or can that be purchased at the store… I’ve never worked with lemon curd before….
    It looks delicious! And I’m super excited to try it out this summer! I’m thinking pitch-ins and bbqs! 🙂

    1. Hi Katie,

      Thanks for stopping by! I’m sorry that I didn’t make that clear — I actually just use a jar of lemon curd that I purchase at my local grocery store. I use Dickinson’s brand, which I find next to the jams and jellies. Good luck! They are definitely delicious!