Lemon Coconut Squares

By ChefJune
January 19, 2012
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Author Notes: It's the topping that sets these Lemon Bars apart. Oh, and of course the essential coconut! My favorite person ever used to actually lick his fingers after he’d finished eating as many of these as he dared. I stopped making them for a long time because I couldn't leave them in their tin, but coconut and lemon are my favorite dessert flavors, and these are too good not to share. I hope you love them too!ChefJune

Makes: 36 bars

Crust and Filling

  • 2 cups organic unbleached flour
  • 1 cup unsalted butter
  • 1/2 cup confectioners sugar
  • 4 large eggs
  • 6 tablespoons fresh lemon juice (about 3 large lemons)
  • grated zest of 2 lemons
  • 5 tablespoons organic unbleached flour
  • 1 cup warmed clover honey
  • 1 cup shredded unsweetened coconut
  • pinch of fine sea salt


  • 1 cup unsalted butter
  • 1/2 cup warmed clover honey
  • 4 tablespoons ice cold water
  • 4 tablespoons hot water
  • 1 teaspoon pure Vanilla extract (I use Nielsen-Massey)
  • pinch of fine sea salt
  • shredded unsweetened coconut for topping
  1. For the crust: Preheat oven to 350 degrees F. Mix flour, sugar and butter together as for pie crust. Pat into a greased jelly roll pan. Bake in the preheated oven for 20 minutes.
  2. For the filling: Beat the eggs until very frothy. Add all the remaining filling ingredients and blend well. Pour over the baked crust. Bake for 25 minutes. Cool and frost.
  3. For the frosting: 1. Beat the butter and honey together with an electric mixer for 8 minutes. Add the ice cold water and then add the hot water, beating well after each is added. Add the vanilla and salt and continue beating until blended. The frosting will be "fluffy."
  4. 2. Frost the cooled bars and sprinkle with more shredded coconut. You can cut them is small squares and serve them as cookies, or in larger squares and serve them as a dessert. Either way, they definitely promote finger licking.

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