Some recipes you make once and move on from. And then there are the recipes you make over and over again because they just work. These Lemon Lime Coconut Bars fall firmly into the second category.
I’ve been making this recipe for more than 10 years, and somehow, they are still just as delicious every time I make them. They’re bright and citrusy without being overwhelmingly tart, buttery without feeling too heavy, and the coconut adds just enough texture to make them a little different from your standard lemon bar. They’re also one of those desserts that look like you put in much more effort than you actually did.
The Shortbread Crust Is The Best Part
Let’s start with the crust. It’s essentially a giant shortbread cookie, and honestly, that’s probably why I love these bars so much.
The crust is buttery and tender, with just enough structure to hold the lemon-lime filling without becoming hard or crumbly. Once it’s baked, pour the citrus filling over the top and bake the whole thing together. It’s simple, delicious, and everything you will want from a homemade dessert.
Bright Lemon-Lime Flavor
The filling is surprisingly straightforward, but the lemon-lime combination gives these bars a little more dimension than a traditional lemon bar. The citrus keeps the dessert bright and fresh, while the coconut adds subtle richness and a little texture. Once everything is baked and beautifully set, there’s only one thing left to do: Dust the whole thing with powdered sugar.
Don’t Skip the Chill
Technically, you can eat these as soon as they’re cool enough to handle. And I completely understand the temptation. I always have to try one square before the bars are fully cool. But if you want those beautiful, clean slices and a firmer texture, chill them well before serving. You can even freeze them if you want an especially firm bar.
Why I Keep Coming Back to This Recipe
After more than 10 years of making these, I love their versatility most. They’re special enough to bring to a gathering, but simple enough to make when you just want something sweet sitting on the counter.
I love them as an afternoon treat with a cup of coffee, as part of a dessert spread, or simply when I’m craving something bright and citrusy. And because I’ve been making this recipe for so long, it’s become one of those little food memories that follow me through different seasons of life.
A Few Tips for the Best Lemon Lime Coconut Bars
- Let them cool completely before slicing for the cleanest cuts.
- Chill them well if you prefer a firmer texture.
- Freeze them for an even firmer, more structured bar.
- Don’t skip the powdered sugar. It adds just the right finishing touch.
- And if you eat one before they’re completely chilled? I support you.
These are the kind of dessert I love having around: bright, buttery, sweet, and just a little bit tangy. And after making them for more than a decade, I can confidently say they’re still worth making. If you’re a citrus dessert person, these are for you. 🍋🥥
What’s your take on citrus desserts? Love them, tolerate them, or absolutely cannot get enough?
Luscious Lemon Lime Coconut Bars
Equipment
- 9×9 square baking pan
Ingredients
Crust
- 1 cup of all-purpose flour
- ½ cup butter or margarine room temperature
- ¼ cup of powdered sugar
- Pinch of salt
Filling
- 1 cup of granulated sugar
- Zest of 1 to 2 lemons
- ¼ cup of lemon juice
- 1 tablespoon lime juice
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- 2 large eggs
- 4-6 drops of food coloring if desired
- ½ cup of flaked coconut
- 1 tablespoon of powdered sugar
Instructions
- Set oven to 350 degrees
- In a small bowl, mix together the flour, butter, and powdered sugar. The dough should form a shortbread-like consistency.
- Once those ingredients are well mixed, press the dough into a 9-inch pan. This is the crust for your lemon bars.
- Once the dough is packed into the pan, bake for about 10-12 minutes or until the sides are slightly brown.
- While the cookie crust is cooking, beat the granulated sugar, lemon zest, lemon juice, lime juice, baking powder, salt, eggs, and food coloring in a medium bowl for about 3 minutes. Once all the ingredients are well mixed, add the flaked coconut to the mixture.
- After the crust has finished baking, carefully pour the egg mixture over the crust.
- Bake for about 25-30 minutes, or until no indentation remains in the center when touched. When the lemon bars are finished, cool them on a wire rack. Once cooled, cut the bars into squares and sprinkle them with the remaining powdered sugar.
- Refrigerate until they are chilled… and enjoy!
