Almond-Coconut Lemon Bars are a delightful treat that perfectly balances zesty lemon flavor with the nutty goodness of almonds and the tropical sweetness of coconut. These bars are not only delicious but also easy to make, making them an ideal dessert for any occasion. Whether you’re hosting a gathering or simply treating yourself, these lemon bars will surely impress your family and friends with their bright flavors and delightful texture.
What You’ll Need for Almond-Coconut Lemon Bars
To whip up these delicious bars, gather the following ingredients:
- 1-1/2 cups all-purpose flour (190 g)
- 1/2 cup confectioners’ sugar (60 g)
- 1/3 cup blanched almonds, toasted (45 g)
- 1 teaspoon grated lemon zest
- 3/4 cup cold butter, cubed (170 g)
- 3 large eggs
- 1-1/2 cups sugar (300 g)
- 1/2 cup sweetened shredded coconut (40 g)
- 1/4 cup lemon juice (60 ml)
- 3 tablespoons all-purpose flour (24 g)
- 1 teaspoon grated lemon zest
- 1/2 teaspoon baking powder
- Confectioners’ sugar for dusting
Step-by-Step Almond-Coconut Lemon Bars Recipe
Making Almond-Coconut Lemon Bars is simple! Follow these easy steps:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1-1/2 cups of all-purpose flour, 1/2 cup of confectioners’ sugar, the toasted blanched almonds, and 1 teaspoon of lemon zest. Cover and process until the nuts are finely chopped.
- Add the cold, cubed butter to the mixture and pulse just until it becomes crumbly.
- Press the crumbly mix evenly into a greased 13×9-inch (33×23 cm) baking pan.
- Bake the crust in the preheated oven for 20 minutes.
- Meanwhile, prepare the filling. In a large bowl, whisk together the eggs, 1-1/2 cups of sugar, the shredded coconut, lemon juice, 3 tablespoons of flour, 1 teaspoon of lemon zest, and 1/2 teaspoon of baking powder.
- Pour the filling mixture over the hot crust directly from the oven.
- Bake for another 20-25 minutes, or until the filling is light golden brown.
- Allow the bars to cool on a wire rack.
- Once cooled, dust the top with confectioners’ sugar and cut into squares for serving.
Serve & Enjoy Almond-Coconut Lemon Bars
These Almond-Coconut Lemon Bars are visually appealing and easy to serve. For a beautiful presentation, you can arrange the squares on a colorful platter or cake stand. They pair wonderfully with a cup of tea or coffee, making them perfect for afternoon snacks or brunch gatherings. You can also serve them alongside fresh berries or a dollop of whipped cream for an extra indulgent treat.
Expert Tips for Almond-Coconut Lemon Bars
- For an extra lemony flavor, consider adding more lemon zest to the filling.
- You can substitute the almond with other nuts, such as pecans or walnuts, if you prefer a different taste.
- Store these bars in an airtight container in the fridge for up to a week. They taste even better the next day as the flavors meld!
Almond-Coconut Lemon Bars FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can, but you may want to sweeten it slightly to balance the tartness of the lemon.
What’s the best way to store leftover bars?
Keep the Almond-Coconut Lemon Bars in an airtight container in the fridge to maintain freshness.
Can I freeze these lemon bars?
Absolutely! Wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to three months. Thaw them in the fridge before serving.
Every bite of these Almond-Coconut Lemon Bars is a burst of flavor and sunshine! I hope you give this recipe a try and enjoy every delicious morsel. Happy baking!
Almond-Coconut Lemon Bars
Delightful bars that balance zesty lemon flavor with the nutty goodness of almonds and tropical sweetness of coconut. Easy to make and perfect for any occasion.
For the crust
- 1.5 cups all-purpose flour (190 g)
- 0.5 cup confectioners’ sugar (60 g)
- 0.33 cup blanched almonds, toasted (45 g)
- 1 teaspoon grated lemon zest
- 0.75 cup cold butter, cubed (170 g)
For the filling
- 3 large eggs
- 1.5 cups sugar (300 g)
- 0.5 cup sweetened shredded coconut (40 g)
- 0.25 cup lemon juice (60 ml)
- 3 tablespoons all-purpose flour (24 g)
- 1 teaspoon grated lemon zest
- 0.5 teaspoon baking powder
For dusting
- Confectioners’ sugar (for dusting)
Preparation
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1-1/2 cups of all-purpose flour, 1/2 cup of confectioners’ sugar, the toasted blanched almonds, and 1 teaspoon of lemon zest. Cover and process until the nuts are finely chopped.
- Add the cold, cubed butter to the mixture and pulse just until it becomes crumbly.
- Press the crumbly mix evenly into a greased 13×9-inch (33×23 cm) baking pan.
- Bake the crust in the preheated oven for 20 minutes.
Filling
- In a large bowl, whisk together the eggs, 1-1/2 cups of sugar, the shredded coconut, lemon juice, 3 tablespoons of flour, 1 teaspoon of lemon zest, and 1/2 teaspoon of baking powder.
- Pour the filling mixture over the hot crust directly from the oven.
- Bake for another 20-25 minutes, or until the filling is light golden brown.
Finishing
- Allow the bars to cool on a wire rack.
- Once cooled, dust the top with confectioners’ sugar and cut into squares for serving.
These bars taste even better the next day as the flavors meld! For an extra lemony flavor, add more lemon zest to filling. Consider substituting almonds with other nuts, such as pecans or walnuts.
