These high altitude coconut lemon bars have a buttery, coconut shortbread cookie base, with a sweet and tart lemon filling, sprinkled with coconut flakes. If you love classic lemon bars or lemon squares, you’ll love this variation of a traditional recipe.
You might also love this no bake lemon bar cheesecake, frosted lemonies (lemon brownies), and lemon layer cake.
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Why You’ll Love This Recipe
Classic Lemon Bar Flavor. These coconut lemon bars are based on my popular recipe for lemon crumb bars. By adding some coconut to the crumble mixture, you can add a unique and delicious spin on a classic lemon bars recipe.
Easy to Make. Both the crust and the filling come together quickly and easily for any beginner baker.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Lemons. You’ll need at least 3-5 small lemons, or 2-3 large lemons to get enough fresh zest and lemon juice for the filling.
- Coconut. I almost always bake with unsweetened “natural” coconut flakes, rather than sweetened shredded coconut. It tastes so much better, with a clean, lightly sweet coconut flavor and crunchy texture, and looks prettier, too.
- Sugar. This will balance the acidity and sourness of the lemon juice.
- Eggs. Helps to thicken and set the filling.
Instructions
Crust
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8×8 inch baking dish with a piece of parchment paper, or lightly spray the pan with non-stick baking spray.
- In a bowl, combine the flour, 2/3 cup coconut, sugar and salt. Scatter the cold pieces of butter over the flour mixture, and use a pastry cutter to cut the butter into the flour until moistened, crumbly, and no visible pieces of butter remain. You can also use a food processor instead of a pastry cutter, pulsing the mixture until crumbly and combined.
- Press the crumbs firmly against the bottom of the pan. Bake for 15 minutes, then set aside to cool for 5 minutes.
Filling
- Use a microplane zester to zest the lemons. In a bowl, use your fingers to rub the lemon zest into the sugar, then whisk in the flour.
- Juice the lemons, measuring 1/2 cup juice. Whisk the lemon juice and the eggs into the filling mixture until smooth.
- After the pre-baked crust has cooled for 5 minutes, whisk up the filling again, and carefully pour over the hot crust. Bake for 30 minutes.
- Sprinkle the 1/3 cup coconut over the filling, and bake for 2-3 minutes more, just to lightly toast the coconut.
- Let cool at room temperature for at least 2 hours, before slicing. These bars can be served slightly warm, at room temperature, or cold from the refrigerator.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Yes, you can use a 9 inch pan instead of 8 inch. Since your bars will be slightly thinner, you’ll need to bake them for 5-10 minutes less.
Leftover bars should be stored in an airtight container at room temperature or in the refrigerator, and are best eaten within 1-2 days.
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High Altitude Coconut Lemon Bars
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Food Processor or Pastry Cutter
Ingredients
Crust
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- â…” cup unsweetened "natural" coconut flakes
- ½ cup granulated sugar
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup cold unsalted butter, diced
Filling
- 1 cup granulated sugar
- zest of 4 small lemons
- 3 tbsp all-purpose flour
- ½ cup fresh lemon juice
- 3 large eggs
- â…“ cup unsweetened "natural" coconut flakes
Instructions
Crust
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8×8 inch baking dish with a piece of parchment paper, or lightly spray the pan with non-stick baking spray.
- In a bowl, combine the flour, 2/3 cup coconut, sugar and salt. Scatter the cold pieces of butter over the flour mixture, and use a pastry cutter to cut the butter into the flour until moistened, crumbly, and no visible pieces of butter remain. You can also use a food processor instead of a pastry cutter, pulsing the mixture until crumbly and combined.
- Press the crumbs firmly against the bottom of the pan. Bake for 15 minutes, then set aside to cool for 5 minutes.
Filling
- Use a microplane zester to zest the lemons. In a bowl, use your fingers to rub the lemon zest into the sugar, then whisk in the flour.
- Juice the lemons, measuring 1/2 cup juice. Whisk the lemon juice and the eggs into the filling mixture until smooth.
- After the pre-baked crust has cooled for 5 minutes, whisk up the filling again, and carefully pour over the hot crust. Bake for 30 minutes.
- Sprinkle the 1/3 cup coconut over the filling, and bake for 2-3 minutes more, just to lightly toast the coconut.
- Let cool at room temperature for at least 2 hours, before slicing. These bars can be served slightly warm, at room temperature, or cold from the refrigerator.
Can’t wait to try this recipe!
I made these yesterday and they are delicious! Adding the coconut to the shortbread base is a gamechanger. Tart but not too sweet, very balanced.
These bars came out beautifully! They are just sweet enough and just tart enough, and the coconut blends so well for a lovely spring treat. The shortbread base is perfect and not too dense as some recipes can be. Five star rating from the whole family. Thank you Heather!