Go Back
+ servings

Lemon Coconut Bars

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 18
Author The Seasoned Mom


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.