Lemon Coconut Dream Bars: A Tropical Twist on a Classic Treat
These Lemon Coconut Dream Bars are a delightful explosion of tangy citrus and sweet, tropical coconut, all nestled on a buttery, melt-in-your-mouth shortbread crust. They’re the perfect dessert for spring and summer gatherings, or anytime you need a bright, flavorful treat to lift your spirits. The combination of the creamy, intensely lemony curd and the chewy, toasted coconut topping is simply irresistible. This recipe builds upon the classic lemon bar, adding a textural and flavorful dimension that elevates it to a whole new level of deliciousness. Get ready to impress your friends and family with these easy-to-make, yet utterly sophisticated, lemon coconut bars!
## Why You’ll Love These Lemon Coconut Bars
* **Bright and Tangy Flavor:** The lemon curd is the star of the show, bursting with vibrant citrus notes that wake up your taste buds.
* **Tropical Coconut Twist:** The toasted coconut topping adds a delightful chewiness and a subtle sweetness that complements the lemon perfectly.
* **Buttery Shortbread Crust:** The crust is the foundation of these bars, providing a sturdy and flavorful base that melts in your mouth.
* **Easy to Make:** Despite their impressive presentation, these bars are surprisingly simple to make, even for beginner bakers.
* **Perfect for Any Occasion:** Whether you’re hosting a summer barbecue, attending a potluck, or simply craving a sweet treat, these bars are sure to be a hit.
* **Make-Ahead Friendly:** These bars can be made ahead of time, making them ideal for entertaining.
## Ingredients You’ll Need
Before you begin, gather all of your ingredients. Here’s what you’ll need:
**For the Shortbread Crust:**
* 1 ½ cups (180g) all-purpose flour
* ½ cup (100g) granulated sugar
* ½ teaspoon salt
* ¾ cup (1 ½ sticks or 170g) cold unsalted butter, cut into cubes
**For the Lemon Curd Filling:**
* 4 large eggs
* 1 cup (200g) granulated sugar
* ½ cup (120ml) fresh lemon juice (from about 4-5 lemons)
* ¼ cup (½ stick or 57g) unsalted butter, cut into cubes
* 1 tablespoon lemon zest
**For the Coconut Topping:**
* 1 cup (85g) shredded sweetened coconut
* 2 tablespoons unsalted butter, melted
* 2 tablespoons all-purpose flour
* ¼ cup (50g) granulated sugar
## Equipment You’ll Need
* 8×8 inch baking pan
* Parchment paper
* Mixing bowls
* Measuring cups and spoons
* Whisk
* Citrus zester
* Citrus juicer
* Rubber spatula
## Step-by-Step Instructions
Follow these detailed instructions to create your own batch of Lemon Coconut Dream Bars:
### Step 1: Prepare the Shortbread Crust
1. **Preheat the oven:** Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. **Combine dry ingredients:** In a medium mixing bowl, whisk together the flour, sugar, and salt.
3. **Cut in the butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should hold together when squeezed.
4. **Press into the pan:** Transfer the mixture to the prepared baking pan. Press evenly into the bottom of the pan to create a firm crust.
5. **Bake the crust:** Bake the crust for 18-20 minutes, or until lightly golden brown around the edges. Let cool slightly while you prepare the lemon curd.
### Step 2: Make the Lemon Curd Filling
1. **Combine ingredients in a saucepan:** In a medium saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and butter.
2. **Cook over medium heat:** Cook the mixture over medium heat, stirring constantly with a whisk, until the curd thickens enough to coat the back of a spoon. This will take about 8-10 minutes. Be patient and continue stirring to prevent the eggs from scrambling. The curd should reach a temperature of 170-175°F (77-79°C).
3. **Strain the curd (optional):** For a perfectly smooth curd, strain it through a fine-mesh sieve into a clean bowl. This will remove any small bits of cooked egg.
### Step 3: Prepare the Coconut Topping
1. **Combine ingredients:** In a small bowl, combine the shredded coconut, melted butter, flour, and sugar. Stir until well combined.
### Step 4: Assemble and Bake the Bars
1. **Pour the lemon curd:** Pour the warm lemon curd evenly over the slightly cooled shortbread crust.
2. **Sprinkle with coconut topping:** Sprinkle the coconut topping evenly over the lemon curd.
3. **Bake the bars:** Bake the bars for 20-25 minutes, or until the coconut topping is golden brown and the lemon curd is set. The curd should jiggle slightly in the center.
4. **Cool completely:** Let the bars cool completely in the pan on a wire rack. This is important for the curd to set properly. You can also refrigerate the bars for several hours to speed up the cooling process.
### Step 5: Cut and Serve
1. **Lift out of the pan:** Use the parchment paper overhang to lift the bars out of the pan.
2. **Cut into squares:** Cut the bars into squares using a sharp knife. For clean cuts, you can wipe the knife clean between each cut.
3. **Serve and enjoy:** Serve the Lemon Coconut Dream Bars chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
## Tips for Success
* **Use fresh lemon juice:** Freshly squeezed lemon juice will give you the best flavor. Avoid using bottled lemon juice, as it can have a slightly metallic taste.
* **Don’t overbake the crust:** Overbaking the crust will result in a dry and crumbly base. Bake it until it’s just lightly golden brown around the edges.
* **Stir the lemon curd constantly:** Stirring the lemon curd constantly is essential to prevent the eggs from scrambling and to ensure a smooth, creamy texture.
* **Use a candy thermometer (optional):** Using a candy thermometer can help you ensure that the lemon curd reaches the correct temperature. This will help it set properly.
* **Cool the bars completely:** Cooling the bars completely is crucial for the lemon curd to set properly. If you cut them while they’re still warm, the curd will be runny.
* **Toast the coconut (optional):** For a deeper coconut flavor, you can toast the shredded coconut in a dry skillet over medium heat until lightly golden brown before adding it to the topping. Be careful not to burn it.
* **Add other flavors (optional):** Experiment with adding other flavors to the lemon curd or coconut topping. For example, you could add a pinch of cardamom or ginger to the curd, or a few drops of vanilla extract to the topping.
* **Make it gluten-free:** To make these bars gluten-free, use a gluten-free all-purpose flour blend for the crust and coconut topping.
## Variations
* **Lime Coconut Dream Bars:** Substitute lime juice and zest for the lemon juice and zest in the lemon curd for a refreshing lime twist.
* **Orange Coconut Dream Bars:** Substitute orange juice and zest for the lemon juice and zest in the lemon curd for a sweeter, more mellow citrus flavor.
* **Raspberry Lemon Coconut Dream Bars:** Swirl raspberry jam into the lemon curd before baking for a beautiful and delicious combination of flavors.
* **Chocolate Coconut Dream Bars:** Add cocoa powder to the shortbread crust and top the lemon curd with chocolate shavings for a decadent chocolate twist.
## Serving Suggestions
* **Enjoy them as a dessert:** These Lemon Coconut Dream Bars are perfect as a sweet treat after a meal.
* **Serve them at a party:** They’re a crowd-pleasing dessert that’s sure to be a hit at any gathering.
* **Pair them with coffee or tea:** The bright citrus flavors of these bars pair perfectly with a warm cup of coffee or tea.
* **Add a dollop of whipped cream or ice cream:** For an extra special treat, top the bars with a dollop of whipped cream or a scoop of vanilla ice cream.
* **Dust with powdered sugar:** A light dusting of powdered sugar adds a touch of elegance to these bars.
## Storage Instructions
Store leftover Lemon Coconut Dream Bars in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
## Nutritional Information (Approximate)
* Calories: 250-300 per bar (depending on size)
* Fat: 15-20g
* Saturated Fat: 10-12g
* Cholesterol: 50-60mg
* Sodium: 50-70mg
* Carbohydrates: 25-30g
* Sugar: 15-20g
* Protein: 2-3g
**Note:** These values are estimates and may vary depending on the specific ingredients used.
## Frequently Asked Questions (FAQ)
**Q: Can I use bottled lemon juice instead of fresh lemon juice?**
A: While it’s possible to use bottled lemon juice, the flavor won’t be as bright or intense as with fresh lemon juice. Freshly squeezed lemon juice is highly recommended for the best results.
**Q: Can I use unsweetened coconut instead of sweetened coconut?**
A: Yes, you can use unsweetened coconut. However, you may want to add a little extra sugar to the coconut topping to compensate for the lack of sweetness.
**Q: How do I know when the lemon curd is thick enough?**
A: The lemon curd is thick enough when it coats the back of a spoon and a line drawn through the curd with your finger holds its shape. It should also reach a temperature of 170-175°F (77-79°C).
**Q: Can I make these bars ahead of time?**
A: Yes, these bars can be made ahead of time. In fact, they’re even better after they’ve had a chance to chill in the refrigerator for a few hours. You can make them up to 2 days in advance.
**Q: Can I freeze these bars?**
A: Yes, these bars can be frozen. Wrap them tightly in plastic wrap and then place them in an airtight container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
**Q: Why is my lemon curd runny?**
A: If your lemon curd is runny, it’s likely that it wasn’t cooked long enough. Continue cooking the curd over medium heat, stirring constantly, until it thickens to the correct consistency.
**Q: Why is my crust soggy?**
A: A soggy crust can be caused by several factors, including not baking the crust long enough, using too much butter in the crust, or not cooling the bars completely before cutting them.
## Final Thoughts
These Lemon Coconut Dream Bars are a delightful and refreshing treat that’s perfect for any occasion. The combination of the tangy lemon curd, the sweet coconut topping, and the buttery shortbread crust is simply irresistible. Give this recipe a try and let me know what you think in the comments below! Enjoy!