Coconut Citrus Bars

April 12, 2013

I wanted to bring something to D.C. for Mr. D, and the result were these coconut-topped citrus bars. They are not difficult to make, but you do need to allow them to cool completely before cutting and serving. These will be more like a lightly topped shortbread bar than a traditional lemon bar. If you want something a bit tangier and juicier, try my regular citrus bars.

20130326 Coconut Cirtus Bars

You will need:

  • 1 1/2 c flour
  • 1/2 c powdered sugar
  • 3/4 c unsalted butter, cold and cubed
  • 4 eggs
  • 1 1/2 c sugar
  • 1 t baking powder
  • 3 lemons, juiced
  • 1 orange, juiced
  • 1 lime, juiced
  • 3/4 c coconut flakes

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 glass baking dish with cooking spray.
  2. In a medium bowl, mix the flour and powdered sugar. Cut in the butter until you have a crumbly mixture.
  3. Press the dough into the prepared pan. Try to make it a relatively even thickness to ensure proper baking.
  4. Bake for 15 minutes.
  5. Meanwhile, whisk together the eggs, sugar, baking powder and 1/2 cup of the mixed citrus juices.
  6. Pour the filling over the partially baked crust.
  7. Sprinkle with the coconut flakes.
  8. Bake for another 20-25 minutes, or until the top is golden and the filling is set.
  9. Allow to cool completely on a wire rack before cutting.

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