Coconut Lemon Crumble Bars are a delightful fusion of tangy lemon and sweet coconut that will elevate any gathering. These bars are not only easy to make but also packed with flavor, making them an ideal treat for summer cookouts or any occasion that calls for a refreshing dessert. Your taste buds will rejoice with every bite of this tropical delight!
Jump to:
Why You’ll Love Coconut Lemon Crumble Bars
Let’s talk about why Coconut Lemon Crumble Bars are such a hit. First, the combination of sweet coconut and zesty lemon is simply magical. The bright lemon flavor cuts through the richness of the coconut, creating a perfect balance. Plus, they are so easy to whip up! You don’t need to be a baking expert to make these bars. They require common ingredients and straightforward steps.
These bars are perfect for any occasion. Whether you’re hosting a summer picnic or having a cozy family dinner, they bring a taste of sunshine to your table. The texture is another reason to love them. The base is crumbly and buttery, while the filling is smooth and creamy. When you take a bite, you get a delightful mix of textures that keeps you coming back for more.
And let’s not forget about the visual appeal. The golden toasted coconut on top adds a lovely touch. They look beautiful on a plate, making them perfect for sharing with friends. So, let’s dive into this Coconut Lemon Crumble Bars recipe and bring some tropical sunshine into your kitchen!
Ingredients
To make these delicious Coconut Lemon Crumble Bars, you’ll need the following ingredients:
- ¾ cup (63 g) sweetened flaked coconut
- 1 ⅓ cups (173 g) all-purpose flour
- ⅓ cup (40 g) confectioners’ sugar
- ⅛ teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- ½ cup (113 g) unsalted butter, cut into pieces
- 4 large eggs
- 3 egg yolks
- 1 ¼ cup (250 g) granulated sugar
- ⅛ teaspoon salt
- ¾ cup (180 ml) fresh lemon juice (about 6 lemons)
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon unsalted butter, cut into pieces
- 1 tablespoon heavy cream
Preparing the Coconut Lemon Crumble Bars
Now, let’s get started on making these tasty bars! Follow these simple steps for a delicious treat.
Preheat the Oven and Toast the Coconut
First, preheat your oven to 350ºF (175ºC). This step is crucial as it ensures your bars bake evenly. While the oven heats, spread the sweetened flaked coconut on a baking sheet in a single layer. Toast the coconut for about 7 minutes. Keep an eye on it! You want it to turn light brown, not burnt. Once it’s toasted, set it aside to cool. The aroma will fill your kitchen, making you excited to bake!
Make the Crust
Next, let’s create the crust. Take an 8×8-inch pan and line it with foil. Make sure there’s enough overhang on all sides. This will help you lift the bars out later. In a medium bowl, mix together the all-purpose flour, confectioners’ sugar, salt, lemon zest, and ¼ cup of the toasted coconut.
Now it’s time to add the butter. Use a pastry blender or a fork to cut in the pieces of unsalted butter. Keep mixing until the mixture looks like coarse crumbs. This should take just a couple of minutes. Once it’s ready, press the dough evenly into the bottom of your prepared pan. Bake the crust for 15 to 20 minutes. Look for a light golden brown color. This crust is the base for your Coconut Lemon Crumble Bars!
Prepare the Filling
While the crust is baking, let’s make the filling. Grab a medium pot and whisk together the eggs, egg yolks, granulated sugar, and salt. This is where the magic happens! Stir in the fresh lemon juice and lemon zest.
Now, cook the mixture over medium heat, stirring constantly. You want to be patient here. Keep stirring for about 10 minutes, or until it thickens to a pudding-like consistency. The aroma of lemon will be delightful!
Once thickened, it’s time to add the pieces of unsalted butter and heavy cream. Stir until everything is smooth. This will give your filling a rich and creamy texture. To ensure a silky finish, strain the curd through a fine-mesh sieve into a medium bowl. This step might seem small, but it makes a big difference!
Combine and Bake
Now it’s time to bring everything together. Pour the lemon curd over the hot crust, spreading it evenly with a silicone spatula. This will create a lovely layer of lemon goodness. Bake the bars for an additional 15 to 20 minutes. You’ll know they are ready when the filling is set.
Once they are baked, remove the bars from the oven. Sprinkle the remaining toasted coconut over the top. This adds a wonderful crunch and flavor! Allow the bars to cool in the pan on a wire rack for about 1 hour. After that, cover and refrigerate them for at least 2 hours. This chilling time helps the bars set up perfectly.
Once they are chilled, lift the bars out of the pan using the foil overhang. Cut them into 16 squares. You’ll be rewarded with beautiful, tempting bars ready to be enjoyed!
Serving Suggestions
Now that you have your Coconut Lemon Crumble Bars ready, it’s time to serve them! For a refreshing treat, serve the bars chilled. They are delicious on their own, but you can also enhance them with some extra toppings. Whipped cream adds a light and airy touch, while a scoop of vanilla ice cream makes for a decadent dessert.
For a twist, try pairing the bars with fresh berries. Strawberries, raspberries, or blueberries complement the lemon and coconut flavors beautifully. You can even drizzle some chocolate sauce on top for a fun and indulgent option. Get creative and enjoy experimenting with different combinations!
Tips for Success
Even Toasting: Make sure your coconut is evenly toasted. Unevenly toasted coconut can taste burnt. So, keep an eye on it while it’s baking!
Fresh Lemon Juice: Use fresh lemon juice for the best flavor. Bottled juice doesn’t have the same bright taste.
Cool Completely: Allow the bars to cool completely before cutting. This helps create clean edges and makes them easier to serve.
Variations
Feeling adventurous? There are plenty of ways to mix things up with your Coconut Lemon Crumble Bars. You can experiment with different citrus fruits like lime or orange. These variations bring a new flavor twist while keeping the essence of the bars.
Another fun idea is to add a layer of raspberry or blueberry jam before pouring in the lemon curd. This extra layer not only adds flavor but also gives a beautiful visual effect. You can also try adding a pinch of shredded coconut on top for an extra crunchy bite. The possibilities are endless!
FAQs
1. Can I use unsweetened coconut instead of sweetened?
Yes, you can! Just keep in mind that the bars may be less sweet. Adjust the sugar if you want a sweeter taste.
2. How should I store the Coconut Lemon Crumble Bars?
Store them in an airtight container in the refrigerator. They can last up to one week.
3. Can I freeze the bars?
Absolutely! Wrap them tightly and store in the freezer. They can last for up to 3 months.
4. What can I use instead of eggs?
If you want to make these bars egg-free, you can use flax eggs or a commercial egg replacer. Just note that the texture may vary a bit.
In conclusion, making Coconut Lemon Crumble Bars is a simple yet rewarding process. With just a few ingredients and steps, you can create a delicious dessert that will impress your friends and family. So, gather your ingredients and start baking these delightful bars today! Enjoy the bright flavors and the smiles they bring to your table. Happy baking!
More Easy Desserts Recipes:
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Coconut Lemon Crumble Bars
Coconut Lemon Crumble Bars are a delightful dessert featuring a balance of sweet coconut and zesty lemon, perfect for any occasion.
- Total Time: 1 hour 15 minutes
- Yield: 16 squares 1x
Ingredients
- ¾ cup (63 g) sweetened flaked coconut
- 1 ⅓ cups (173 g) all-purpose flour
- ⅓ cup (40 g) confectioners’ sugar
- ⅛ teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- ½ cup (113 g) unsalted butter, cut into pieces
- 4 large eggs
- 3 egg yolks
- 1 ¼ cup (250 g) granulated sugar
- ⅛ teaspoon salt
- ¾ cup (180 ml) fresh lemon juice (about 6 lemons)
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon unsalted butter, cut into pieces
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350ºF (175ºC) and toast the coconut for about 7 minutes.
- Prepare the crust by mixing flour, confectioners’ sugar, salt, lemon zest, and toasted coconut, then add butter and press into an 8×8-inch pan.
- Bake the crust for 15 to 20 minutes until light golden brown.
- Whisk together eggs, egg yolks, sugar, and salt in a pot; stir in lemon juice and zest, cooking until thickened.
- Add butter and heavy cream to the filling, stir until smooth, and strain through a sieve.
- Pour the filling over the hot crust and bake for an additional 15 to 20 minutes until set.
- Cool in the pan for 1 hour, then refrigerate for at least 2 hours before cutting into squares.
Notes
Ensure even toasting of the coconut to avoid burning.
Fresh lemon juice is recommended for the best flavor.
Allow the bars to cool completely before cutting for cleaner edges.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 14
- Sodium: 60
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 70
