Lemon Coconut Raspberry Bars (Printable Version)
Zesty lemon, sweet raspberries, and coconut layered on buttery shortbread crust.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
→ Lemon Coconut Filling
05 - 2 large eggs
06 - 3/4 cup granulated sugar
07 - 2 tablespoons all-purpose flour
08 - 1/4 teaspoon baking powder
09 - Zest of 1 lemon
10 - 1/4 cup freshly squeezed lemon juice
11 - 1 cup unsweetened shredded coconut
→ Raspberry Layer
12 - 1 cup fresh raspberries
13 - 2 tablespoons granulated sugar
# How To Make:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a mixing bowl, combine flour, powdered sugar, and salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs. Press dough evenly into prepared pan.
03 - Bake crust for 15 minutes until lightly golden. Remove from oven and set aside while preparing filling.
04 - In a medium bowl, whisk eggs and sugar until smooth. Add flour, baking powder, lemon zest, and lemon juice; whisk until fully combined. Fold in shredded coconut.
05 - Scatter raspberries evenly over warm crust. Sprinkle with 2 tablespoons sugar.
06 - Pour lemon coconut filling gently over raspberries, spreading evenly. Return pan to oven and bake for 22-25 minutes until filling is set and lightly golden at edges.
07 - Cool completely in pan. Lift out using parchment overhang and cut into 16 bars. Dust with extra powdered sugar if desired.
# Expert Advice:
01 -
- The contrast between buttery crust, tangy lemon, and bursts of raspberry makes every bite interesting.
- Coconut adds an unexpected chewiness that people always ask about.
02 -
- Warm bars will fall apart and make a mess, wait until they reach room temperature or chill them first.
- Frozen raspberries actually hold their shape better during baking than fresh ones.
03 -
- Grate your lemon directly into the sugar and rub it together with your fingers for maximum citrus oil release.
- Chill the bars for an hour before slicing and your knife will glide through cleanly.