Ingredients
Scale
- 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