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    Home » Recipes » Best Dessert Recipes

    Coconut Lime Lemon Bars

    Published: May 24, 2023 | Last Updated: April 24, 2024 | Lisa 1 Comment
    This post may contain affiliate links.

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    Jump to Recipe Jump to Video
    White plate filled with large lemon bars cut into squares dusted with powder sugar and lemon zest.

    Last Updated April 24th, 2024 at 08:44 pm by Lisa

    The buttery shortbread crust in these Coconut-Lime Lemon Bars gets toasty golden brown. Then topped with tart lemon and lime filling with sweet coconut. What could be better in a fresh fruit lemon dessert, with a tropical twist...

    Pin
    Lemon bars on a plate cut into big squares with limes and lemons in the background. Pin

    Table of Contents

    • Coconut-Lime Lemon Bar Recipe
    • Recipe Ingredients
    • Ingredient Notes & Tips
    • Baking Instructions
    • Lemon Bar Baking Tips
    • Top Lemon Bar Tips & FAQs
    • More Fruit Desserts & Lemon Recipes

    Coconut-Lime Lemon Bar Recipe

    With layers of a toasted coconut shortbread cookie crust, topped with the citrus curd filling, these are simply out of this world. Good!

    A large lemon bar sliced on a white plate with the filling dripping out. Pin

    Recipe Ingredients

    These are the ingredients for the shortbread cookie crust. It is incredible and a dessert in and of itself. The crust for this recipe will be darker than a traditional lemon bar, due to the toasting of the coconut.

    Preheat oven to 375 degrees. Spray a 9 x 13 (or 8 x 10) dish with nonstick spray. Or line the dish with a piece of parchment paper.

    Pull the butter out to get it soft at room temperature. 

    PRO TIP: Zest citrus first. Then, juice the fruit, it is so much easier!

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    • flaked sweet coconut
    • all purpose flour
    • powdered sugar
    • cornstarch
    • kosher salt
    • soft butter

    These are the ingredients you will need for the filling...

    • all purpose flour
    • granulated sugar
    • large eggs
    • lime zest - optional for garnish
    • lemon zest - optional for garnish
    • lime juice 
    • lemon juice 
    • garnishes: powdered sugar, more zest, toasted coconut

    Ingredient Notes & Tips

    Soft Butter: Soft butter makes mixing the shortbread crust easier, and helps to press it into the pan.

    Coconut: Toasting the coconut adds depth of flavor, and "coconuttyness".

    Granulated Sugar: In the filling helps to balance the sweetness with the fresh citrus juice and zest.

    Powdered Sugar: Mixes into the crust well, and adds the sweetness you need in shortbread. And classic dusted-on dessert bars.

    Corn Starch: Makes a more tender baked good result in the crust.

    Flour: Flour is used in both the crust and filling. The flour in the crust helps to form the "cookie" shortbread texture and ¼ cup of flour is in the filling.

    Salt: Brings out all the citrus flavors, and balances the sweetness.

    Eggs: These create the citrus custard egg base filling, and bring most of the structure in while baking.

    Zest & Juice: Fresh lemons juiced with their zest adds brightness to baking and great fresh citrus flavor. I highly recommend using fresh real lemons. For this recipe, I used Meyer, a dear friend gave me a bag from her tree. However, regular fresh lemons work perfectly in this recipe.

    Lime Zest & Juice: Fresh lime/s juiced and their zest adds zing and pairs well with the coconut. Again, I recommend using fresh real limes, and not bottled citrus products or dried citrus peel.

    PRO TIP: Toasting the coconut and baking the shortbread crust with coconut in it will give it a golden color, unlike traditional lemon bars which are usually paler in color.  

    Lemon bars baked in a white dish that have lemon and lime filling on a cookie crust base.Pin

    Baking Instructions

    In a skillet on medium-high heat, toast the coconut flakes for 3-5 minutes until golden brown.

    Keep stirring and don’t walk away, as soon as the coconut turns brown, remove it from the pan to prevent over toasting so part of the coconut is white and some slightly brown.

    Toasted coconut in a cast iron skillet with a lemon decorated towel around the handle and a wooden spoon. Pin

    In a medium bowl, mix all the crust ingredients; sweet coconut, flour, powdered sugar, cornstarch, and sea salt.

    Add 1 cup soft butter, and cut into chunks with a hand mixer or large spoon until butter is in small pieces. Use clean hands to mix it well to get the dough to come together.

    Pin

    Press the crust into the bottom of your baking dish, just up the sides a bit. Use a small measuring cup to level and push into the edges baking pan.

    A measuring cup pressing the coconut cookie crust into the pan for lemon bars. Pin

    Bake till golden brown, 25 minutes. Let cool for 20 minutes. Leave the oven on.

    A baked cookie crust made from coconut for tropical lemon bars. Pin

    Whisk together flour and sugar in a bowl using a hand whisk. Then whisk in eggs, lemon, and lime juice, and then the zest from the peel. 

    Whisk just before you pour the mixture over the cooled crust, that way the lemon and lime zest show on the top of your bars!

    Baked crust for lemon bars with whisk in bowl of lemon bar filling.Pin

    Bake for 25 minutes until there is only a slight jiggle, but not a lot of movement.

    If it still jiggles a lot, bake for about 5 more minutes or they will be under-baked in the center. Most recipes call for lower bake time and temperature, and that is the issue.

    A small white baking dish filled with baked lemon bars just out of the oven.

    Let cool on the kitchen counter for an hour or two, then chill for several hours or overnight in the fridge, and cut into bars using a small sharp knife. 

    Garnish with a dusting of sprinkled powder sugar through a small sieve, toasted coconut, lemon, or lime zest!

    A pan of fresh baked lemon bars with a knife stuck cutting them into bars. Pin

    Lemon Bar Baking Tips

    Best Baking Dishes?

    Use either glass or ceramic (not metal pans-they give off a metallic taste) for this recipe, a 9 x 13 works well, if you want the bars to be tall and thicker, you can use an 8 x 10 as I did, but you will need to bake the crust and the filling/crust about 5 minutes longer. 

    Your dish and oven will all affect the baking time, so be sure to check them at 20 minutes and give them a gentle shake.

    Close up of a lemon bar on a plate with crumbs.Pin

    How To Tell When Lemon Bars Are Done?

    Bake them until there is only a slight jiggle. If they move too much, they still aren't baked enough. After baking, allow them to set up and cool on the counter for 2 hours, then chill in the fridge.

    Large slice lemon bars dusted with powder sugar and lime zest on a white plate.Pin

    Top Lemon Bar Tips & FAQs

    How to neatly cut lemon bars?

    Use a hot wet, very sharp knife on to cut your chilled bars. A serrated blade works well. Be sure to chill them overnight to get neat edges. 

    Best way to store lemon bars?

    You can keep them on a platter during a party for a couple of hours. Citrus curd desserts bars have an egg custard base, and should be kept cool in the refrigerator for any longer than 2 hours.

    How long do lemon bars last?

    And they last for up to 4 days in an airtight container. 

    Why do the top of baked lemon bars look white?

    Do you notice the white foamy top of air bubbles, on top of your baked lemon bars? It happens because the air from the eggs rose to the top. This won't affect the taste, sometimes it helps to gently mix the mixture before pouring on the top of the crust, or just sprinkle confectioners sugar on top!

    Can you freeze lemon bars?

    Yes! Just wrap in parchment paper, aluminum foil, or plastic wrap and seal in a zip top bag. They are even good cold right out of the freezer.

    Pin

    More Fruit Desserts & Lemon Recipes

    If you love lemons, take a look at my 15+ Lemon Recipe Collection! Raspberry Sorbet is a real fruit dessert, that is dairy-free, vegan, and has no refined sugar.

    Classic French Madeleines are small signature shell shaped butter cakes that are absolutely delightful. Pack them for picnics, in school lunch boxes, or enjoy them as snacks with a cup of tea or coffee.

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    I love desserts and so many times I don't have time to bake, so that's when I turn to no-bake desserts; Peach No-Bake Cheesecake. Bake this Blueberry Pie Recipe outdoors on your gas or charcoal grill. It works just like an indoor oven and keeps your house cool on scorching hot days.

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    CRAVING MORE?

    Did you love this recipe? We would love to hear from you! If you make this recipe and love it, give it a 5-star rating ⭐⭐⭐⭐⭐ with a comment. THANK YOU!! Follow Delicious Table with my free newsletter and share this recipe with your friends on Facebook, Pinterest, and Instagram.

    A white plate with large lemon bars cut into squares dusted with powder sugar.Pin
    Print Pin Recipe

    Coconut-Lime Lemon Bar Recipe

    The buttery shortbread crust in these Coconut-Lime Lemon Bars gets toasty golden brown. Then topped with tart lemon and lime filling with sweet coconut. What could be better in a fresh fruit lemon dessert, with a tropical twist.
    Prep Time 20 minutes minutes
    Cook Time 50 minutes minutes
    cooling 20 minutes minutes
    Total Time 1 hour hour 16 minutes minutes
    Servings 12
    Calories 505kcal
    Author Lisa Hatfield

    Equipment

    Epicurean Non-Slip Cutting Board
    Chef Knife
    Lemon/Lime Juicer
    Classic Citrus Zester

    Ingredients

    crust

    • 2 cups flaked sweet coconut
    • 1 ½ cups AP flour
    • ¾ cup powder sugar
    • 2 tablespoons cornstarch
    • ¼ teaspoon kosher salt
    • 1 cup butter soft, cut into chunks

    lemon filling

    • ¼ cup AP flour
    • 2 cups granulated sugar
    • 4 large eggs
    • 2 teaspoons lime zest make optional for garnish
    • 2 teaspoons lemon zest make optional for garnish
    • ¼ cup lime juice 1-2 limes
    • ¼ cup lemon juice 1 regular or Meyer lemon

    garnish

    • powder sugar
    • lemon or lime zest
    • toasted coconut
    Get Recipe Ingredients
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    Instructions

    prep

    • Pull the butter out to get it soft at room temperature.  
    • In a skillet on medium-high heat, toast the coconut flakes for 3-5 minutes until golden brown. Keep stirring and don’t walk away, once just turning brown remove from pan to prevent over toasting so part of the coconut is white and some slightly brown.
    • Zest limes and lemons. Then, juice the lime/s and lemon.
    • Preheat oven to 375 degrees. Spray a 9 x 13 (or 8 x 10) dish with nonstick spray. You can also line the pan with parchment paper to make it easier to remove the lemon bars

    bake the crust

    • In a medium bowl, mix all the ingredients with a hand mixer or large spoon until butter is in small pieces. Use clean your hands to mix it well to get the dough to come together.
    • Press crust into bottom and of your baking dish, just up the sides a bit. Use a small measuring cup to level and push into the edges of the baking pan.
    • Bake till golden brown, 25 minutes. Let cool 20 minutes. Leave oven on.

    mix the filling

    • Whisk together flour and sugar in a bowl using hand whisk. Then whisk in eggs, lemon and lime zest, and lemon and lime juice. 
    • Whisk just before you pour the mixture over the cooled crust, that way the lemon and lime zest show on the top.
    • Bake for 25 minutes until there is only a slight jiggle, but not a lot of movement. If it still jiggles a lot, bake for about 5 more minutes or they will be under baked in the center. Most recipes call for lower bake time and temperature, and that can be the issue.
    • food processor plastic wrap aluminum foil paddle attachment stand mixer electric mixer pulse wire rack
    • After baking, allow them cool on the kitchen counter for an hour to set up, then chill in the fridge overnight. Cut into bars using a sharp knife.
    • Garnish with a dusting of sprinkled powdered sugar through a small sieve, toasted coconut, lemon or lime zest!

    Notes

    coconut shortbread

    Toasting the coconut and baking the shortbread crust with coconut in it will give it a darker golden color, unlike traditional lemon bars which are usually paler in color.  

    storage tips

    You can keep them on a platter during a party for a couple of hours, but lemon bars should be kept cool in the refrigerator for any longer and overnight as they have an egg custard base. And they last for up to 4 days in an airtight container. 

    baking dishes

    Use either glass or ceramic (not metal pans-they give off a metallic taste) for this recipe, a 9 x 13 works well, if you want them to be tall and thicker, you can use an 8 x 10 as I did, but you will need to bake the crust and the filling/crust about 5 minutes longer. 

    foamy top on baked bars

    Do you notice the white foamy top of air bubbles, on top of your baked bars? It happens because the air from the eggs rose to the top. This won't affect the taste, sometimes it helps to gently mix the mixture before pouring on the top of the crust, or just sprinkle confectioners sugar on top!

    slicing tips

    Use a hot wet, very sharp knife to cut your chilled bars. Be sure to chill them overnight to get neat edges. 

    Nutrition

    Calories: 505kcal | Carbohydrates: 62g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 413mg | Potassium: 158mg | Fiber: 3g | Sugar: 43g | Vitamin A: 552IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
    Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
    Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
    Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

    Reader Interactions

    Comments

    1. Rehoboth says

      May 25, 2023 at 8:11 am

      5 stars
      Nice post
      Thanks

      Reply

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