Coconut Honey Meyer Lemon Bars Recipes

LEMON BARS WITH COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
• Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
• Bake crust in the preheated oven for 15 minutes.
• Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
• Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
• Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.

LEMON COCONUT BARS

Steps:

• Preheat oven to 350°F degrees.
• Lightly grease a 13x9 baking pan; set aside.
• In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
• Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
• Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
• Pour over crust and top with coconut.
• Bake 20 minutes or until golden.
• Cool completely & cut into bars.
• Store in refrigerator.
• NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

LEMON COCONUT BARS

Steps:

• Preheat oven to 350°F
• Mix wafer crumbs, 1/2 cup ONLY of the sugar, the butter and lemon peel until well blended. Press firmly into a 13" x 9" baking pan. Bake at 350 for minutes; remove from oven and set aside.
• Beat eggs and remaining 1 1/2 cups sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle coconut over top.
• Bake 30-35 minutes or until center is set and top is lightly browned.
• Cool completely.
• Cover and refrigerate several hours or until chilled. Cut into squares to serve. Store leftovers in refrigerator.

LEMON CURD BARS WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
• Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
• Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
• Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

LEMON COCONUT BARS

Steps:

• To make the crust:
• Preheat oven to 350-degrees F.
• Line an 8x8-inch pan with foil. Butter foil and set aside.
• Combine flour, sugar and salt in food processor and process for 3 seconds.
• Add coconut and butter and process until mixture resembles meal and starts to clump together. Gather dough in a ball.
• Press dough in prepared pan.
• Bake for 25-30 minutes.
• Prepare filling while crust is cooking.
• In a food processor combine 3/4 cup sugar, eggs, lemon juice and peel, flour, baking powder and salt together and blend until smooth.
• Remove crust from oven. Pour filling over crust.
• Return to oven and bake for 30 minutes or until filling is set and springs back when touched in the center.
• Transfer to rack and let cool.
• Cut into 16 bars and sift powdered sugar over bars.

COCONUT LEMON BARS

Steps:

• Unroll dough into 2 long rectangles; place in ungreased 13 X 9 inch pan.
• Press over bottom and 1/2 inch up sides to form crust. Seal perforations.
• Bake at 375 degrees for 5 minutes.
• In a medium bowl, combine all filling ingredients.
• Pour over partially baked crust.
• Bake at 375 degrees for an additional 12 to 17 minutes or until light golden brown. Cool, cut into bars.

COCONUT HONEY MEYER LEMON BARS

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 with parchment (for easier removal and cutting).
• Pulse toasted coconut in food processor until finely ground.
• Add remaining dry ingredients.
• Pulse in solid coconut oil until crumbly and evenly dispersed.
• Press into pan.
• Bake for 22 minutes until lightly golden brown.
• Wipe out food processor.
• Pulse eggs a few times.
• Add remaining ingredients.
• Pour over baked crust.
• Reduce oven to 325 degrees and bake until firm, about 22 minutes.
• Cool completely. Then chill.
• Remove bars from pan by lifting parchment paper. Cut into small pieces and dust with powdered sugar just before serving.
• If there are leftovers, store them in the fridge in an airtight container.