LEMON COCONUT SHORTBREAD BARS
Like shortbread cookies and lemon meringue pie combined into one yummy dessert! Perfection.
Provided by Jamie Lundstrom - So Much Better With Age
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 deg F.
- Lightly butter 9x13 baking pan.
SHORTBREAD LEMON BARS
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. -Margaret Peterson, Forest City, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Nutrition Facts : Calories 172 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON BARS WITH COCONUT SHORTBREAD CRUST
This complete recipe is made on a processor, it has a definate lemon kick to it, and takes very little time to make. These lemon bars will keep well if covered tightly in the refrigerator for 5 days, trust me, they won't last that long LOL! Cooking time is for crust and filling, yield is estimated depending on the size of bars.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 16 bars (approx)
Number Of Ingredients 13
Steps:
- Set oven to 350 (second-lowest rack).
- Butter an 8 x 8-inch glass baking dish.
- To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds.
- Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together.
- Press the dough over the bottom of prepared pan (do not pack to tightly).
- Bake for about 20 minutes or until crust is golden around the edges.
- In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth.
- Remove the crust from the oven and pour the filling over the hot crust.
- Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes).
- Cool the lemon bars completely before slicing.
- Sift with powdered sugar.
- **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.
Nutrition Facts : Calories 158.4, Fat 7.5, SaturatedFat 4.8, Cholesterol 41.7, Sodium 88.3, Carbohydrate 21.4, Fiber 0.5, Sugar 13.3, Protein 2
LEMON COCONUT DROP SHORTBREAD COOKIES
These easy shortbread-style lemon coconut drop cookies are like buttery snowball cookies but with glaze instead of a confectioners' sugar coating. There's only 30 minutes of cookie dough chilling needed which makes this a quick cookie recipe.
Provided by Sally
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for next step.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, coconut extract, and lemon zest and then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the lemon juice, salt, coconut, and flour and beat on medium speed until combined. The dough may not come together at first, but keep mixing until it does. The cookie dough will be thick.
- Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
- Bake the cookies until lightly browned around the bottom edges, about 14-15 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
- Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners' sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
- Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.
LEMON COCONUT BARS
Make and share this Lemon Coconut Bars recipe from Food.com.
Provided by Mary Scheffert
Categories Bar Cookie
Time 45m
Yield 30 serving(s)
Number Of Ingredients 8
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.
LEMONGRASS BARS WITH COCONUT SHORTBREAD CRUST
Provided by Ivy Manning
Categories Food Processor Egg Dessert Bake Coconut Lemongrass Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 12
Steps:
- For crust:
- Preheat oven to 350°F. Butter 13 x 9 x 2- inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.
- For filling:
- Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
- Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
- Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.
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