Raspberry Lemon Coconut Bars (Printable Version)
Tangy lemon and fresh raspberry layered over buttery coconut crust
# What You'll Need:
→ Coconut Crust
01 - 1 cup all-purpose flour
02 - 1/2 cup shredded sweetened coconut
03 - 1/3 cup granulated sugar
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, melted
→ Lemon Filling
06 - 2 large eggs
07 - 1 cup granulated sugar
08 - 2 tbsp all-purpose flour
09 - 1/2 tsp baking powder
10 - 1/4 cup fresh lemon juice
11 - 1 tbsp lemon zest
12 - 1/2 tsp vanilla extract
→ Raspberry Layer
13 - 1 cup fresh raspberries
14 - 2 tbsp granulated sugar
→ Topping
15 - 1/4 cup shredded sweetened coconut
16 - Powdered sugar for dusting
# How To Make:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, shredded coconut, sugar, and salt in a medium bowl. Stir in melted butter until the mixture resembles wet sand.
03 - Press the crust mixture evenly into the bottom of the prepared pan. Bake for 12-14 minutes until lightly golden.
04 - Gently toss raspberries with sugar in a small bowl. Set aside while crust bakes.
05 - Whisk together eggs and sugar until smooth. Add flour, baking powder, lemon juice, lemon zest, and vanilla extract. Whisk until well combined.
06 - Remove crust from oven. Evenly scatter the sugared raspberries over the warm crust.
07 - Pour the lemon filling gently over the raspberries, spreading evenly. Sprinkle with additional shredded coconut.
08 - Return the pan to the oven and bake for 25-28 minutes until the center is just set and edges are lightly golden.
09 - Let cool completely in the pan on a wire rack. Refrigerate for at least 2 hours for clean slicing.
10 - Lift out using parchment, cut into 16 bars, and dust with powdered sugar if desired.
# Expert Advice:
01 -
- The three layered textures create a perfect bite every single time
- They actually taste better the next day, making them ideal for prep ahead entertaining
- Guests always guess theres something special in the crust but cant quite place the coconut
02 -
- Never skip the refrigeration time or you will end up with messy slices
- The center will still seem slightly jiggly when you remove it from the oven but will firm up as it cools
- Use room temperature eggs to prevent the lemon filling from seizing up
03 -
- Use the back of a measuring cup to firmly press the crust into an even layer
- Zest your lemons before juicing to get every bit of fragrant oil from the skin