Top down view of cut up Coconut Lemon Bars with more lemons, zest around them. A small plate with a bar and a fork is there. Also a cookbook Simply Citrus is next to the bars and a postcard with pictures of various citrus fruits

Coconut Lemon Bars

These Coconut Lemon Bars are sweet and tangy with a hint of tropical coconut. They are easy to make without as the lemon curd does not need to be cooked in advance. They look gorgeous and are a perfect addition to a cookie platter. Recipe by Marie Asselin from Simply Citrus cookbook #SimplyCitrus
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Cooling 2 hours
Total Time 3 hours 5 minutes
Servings 12 servings
Calories 198kcal
Author Julia



  • 3/4 cup all-purpose flour
  • 3/4 cup toasted unsweetened shredded coconut
  • 1/3 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 cup melted coconut oil


  • 3/4 cup granulated sugar (see note)
  • 3 tablespoons cornstarch
  • pinch kosher salt
  • 3 large eggs (see note)
  • 2 teaspoons finely grated lemon zest (about 1 lemon)
  • 3/4 cup freshly squeezed lemon juice (about 3 lemons)
  • powdered sugar to serve


  • Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper.

For the crust

  • In a medium bowl, combine the flour, shredded coconut, powdered sugar, cornstarch, and salt. Add the melted coconut oil and mix until everything is well combined. The mixture will be a bit crumbly. 
  • Place the dough into the prepared pan spread it in an even layer, firmly pressing down.
  • Bake the crust until the edges just start to brown, about 15-20 minutes. It takes about 18 minutes in my oven.

For the filling

  • In a medium bowl, combine the sugar, cornstarch, and salt. Add the eggs and whisk until the mixture is smooth.
  • Add the lemon juice and zest and whisk well to combine.

To bake

  • Pour the filling right over the hot crust. Make sure to whisk it well just before pouring it over the crust.
  • Bake for 15-18 minutes until it just starts to turn golden around the edges but the centre is still a bit jiggly.
  • Let the pan cool completely to room temperature, and then refrigerate for at least 2 hours before cutting. The filling will firm up in the fridge.
  • Serve with a light sprinkling of icing sugar.


  • I added about 1/4 teaspoon of coconut extract to the crust and a splash of extract to the filling to bring out even more of the tropical flavour.
  • The second time I made these Coconut Lemon Bars I used untoasted coconut.
  • I used both large eggs and extra-large eggs with great results.
  • The second time I reduced the sugar in the filling by 2 tablespoons, only using 1/2 cup and 2 tablespoons of sugar. Next time I'll reduce it even further to only use 1/2 cup sugar.


Calories: 198kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 69mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 65IU | Vitamin C: 6.4mg | Calcium: 11mg | Iron: 0.8mg