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
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Ingredients
- Crust and Filling
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2 cups
organic unbleached flour
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1 cup
unsalted butter
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1/2 cup
confectioners sugar
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4
large eggs
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6 tablespoons
fresh lemon juice (about 3 large lemons)
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grated zest of 2 lemons
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5 tablespoons
organic unbleached flour
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1 cup
warmed clover honey
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1 cup
shredded unsweetened coconut
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pinch of fine sea salt
- Frosting
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1 cup
unsalted butter
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1/2 cup
warmed clover honey
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4 tablespoons
ice cold water
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4 tablespoons
hot water
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1 teaspoon
pure Vanilla extract (I use Nielsen-Massey)
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pinch of fine sea salt
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shredded unsweetened coconut for topping
Directions
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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.
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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.
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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."
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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.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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