If you were looking for a perfect combination of sweet and sour, you've found it!
There are two popular ingredients in the bakery: lemon and coconut. Both ingredients serve as a base to many of the desserts and treat we all know and love, but when combined together: goodness is real. Here's a recipe that will make you want seconds (and that is a budget-proofed!)
For 15 servings of these lemon coconut bars, you will need:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup butter
4 large eggs
1 1/2 cups granulated sugar
1/2 cup lemon juice
1 tsp baking powder
3/4 cup shredded coconut
Preheat your oven to 350 degrees. In a medium bowl, combine the flour and powdered sugar and mix until evenly combined. Using a food processor, blend in the butter until the mixture has small granules the size of peas. If you do not have a processor, let the butter come to room temperature and then just work it into the flour mixture with your hands.
Lightly spray a 9×13 inch glass casserole dish with non-stick spray. Pour the flour/butter/sugar mixture evenly into the dish and press it down with your hands until it is compacted. Bake for 15 minutes.
While the crust is baking, combine the eggs, granulated sugar, lemon juice, and baking powder in a bowl. Mix it well until the sugar is dissolved. The baking powder will react with the acidic lemon juice and begin to foam, don’t worry.
When the crust is finished baking, quickly re-whisk the filling and pour it over the crust. Sprinkle the shredded coconut on top and bake the whole thing for 20 more minutes or until it is golden brown on top. Let cool for 10 minutes before slicing. Serve and enjoy!