Lemon-flavored desserts are a refined and refreshing end to any meal. At your next dinner party, brighten up the spread with this twist on classic lemon bars. In this recipe, toasted coconut flakes add an invigorating tropical kick, enhancing the tart lemon flavor. Coated with a powdered sugar glaze, guests will never guess that these bars are healthier than their traditional counterparts. Whole wheat pastry flour takes the place of white flour in the crust, giving this treat a nutritional boost and soft, nutty flavor. The only downside to sharing this dessert is you’ll want it all to yourself. But sharing is good for the soul, right?
Lemon & Coconut Bars
Serves 12
Ingredients
Crust
1 cup Bob’s Red Mill Whole Wheat Pastry Flour
½ cup Bob’s Red Mill Coconut Flakes
½ cup unsalted butter, soft, cubed
¼ cup powdered sugar
Filling
½ cup all-purpose flour
2 cups granulated sugar
1 tsp. baking powder
4 eggs
½ cup + 1 Tbsp. lemon juice, divided
½ cup warm water, optional
½ cup coconut flakes, optional
Glaze (optional)
2 Tbsp. lemon juice
½ cup powdered sugar, sifted
Directions
- Preheat oven to 350 degrees F. Spray an 8×8 baking pan with non-stick spray and line the pan with parchment paper.
- Toast the coconut flakes for the crust. On a small, dry baking sheet, spread the coconut flakes in a single line. Bake for 5 minutes until lightly toasted. Remove and let cool. Set aside.
- Meanwhile, prepare the coconut filling. In a small bowl, soak the coconut flakes in warm water and 1 tablespoon of lemon juice. Set aside until needed.
- In a large bowl, combine crust ingredients. Sift together whole wheat pastry flour and sugar. Mix in toasted coconut flakes and butter. Mix well until a dough forms.
- Pat dough evenly into the prepared pan to form the crust. Dock dough with fork or docking tool. Bake crust for 20 minutes, until top is golden. Let cool completely.
- While crust cools, combine filling ingredients. In a large bowl, sift together all-purpose flour, baking powder and sugar. Add eggs and ½ cup juice and mix until well combined. Pour mixture into cooled crust.
- Prepare layer of coconut filling. Using a mesh strainer, drain shredded coconut from water and lemon juice, removing all water. Toss coconut over flour mixture.
- Bake for 40-45 minutes until filling is completely set. Remove and let cool completely.
- Meanwhile, prepare glaze. In a small bowl, whisk together sugar and lemon juice. Pour mixture into baked and cooled pan and let sit for 30 minutes, until glaze has set and hardened.
- Slice into 12 bars before serving.
Note: If you prefer a lighter coconut flavor, omit the soaked coconut shreds from the filling.