These Coconut Lemon Bars are the perfect treat for your summer cookout! They’re made with simple ingredients that come together easily. Toasted coconut is speckled throughout the crust and layered over the top of the filling turning a classic lemon bar into an extraordinary dessert. These bars will be a huge hit anytime you want something sweet and tangy!
Preheat the oven to 350ºF degrees. Spread the coconut in a single layer on a baking sheet. Bake for 7 minutes or until the coconut is light brown; set aside to cool.
Make the crust
Line an 8x8-inch pan with foil with enough overhang on all sides for easy removal.
In a medium bowl, combine the flour, sugar, salt, lemon zest, and 1/4 cup of the toasted coconut. Stir to combine. Using a pastry blender of a fork, cut in the butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes, or until lightly golden brown.
Make the filling
Whisk the eggs, yolks, sugar, and salt together in a medium pot. Stir in the lemon juice and zest. Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding. Stir the butter and cream into the smooth curd filling. Strain the curd through a fine-mesh sieve set over a medium bowl.
Pour the curd over the hot crust and spread evenly with a silicone spatula. Bake for 15 to 20 minutes, or until the filling is set. Remove from the oven and sprinkle the remaining toasted coconut over the top.
Cool in pan on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Lift the bars out of the pan using the foil overhang. Cut into 16 squares.
Notes
Lemon juice: Bottled lemon juice can be used in place of fresh lemon juice. Keep in mind that bottled juice is much stronger and more acidic than fresh juice.
Make ahead tip
Bars will keep for up to 3 days stored covered in the refrigerator. They will keep for up to 3 months in the freezer. Place the bars on a baking sheet and freeze until the bars are frozen all the way through (about 2-3 hours). Then, wrap each lemon bar in plastic wrap and place them in a zip-top freezer bag. Thaw overnight in the refrigerator.