Time 3h20m Yield 24 Number Of Ingredients 10 Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper. Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan. Bake crust in the preheated oven for 15 minutes. Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl. Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more. Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.

Time 45m Yield 30 serving(s) Number Of Ingredients 8 Steps:

Preheat oven to 350°F degrees. Lightly grease a 13x9 baking pan; set aside. In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly. Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes. Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice. Pour over crust and top with coconut. Bake 20 minutes or until golden. Cool completely & cut into bars. Store in refrigerator. NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

Time 50m Yield 2 dozen. Number Of Ingredients 19 Steps:

Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.

Number Of Ingredients 0 Steps:

  1. Preheat oven to 350 degrees and line a 9 x 13 x 2 inch pan with foil or parchment paper and spray with non-stick cooking spray. 2. In a bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined). 3. Press into the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350°F for 15 minutes. 4. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. 5. Bake at 350°F for 20-25 minutes or until golden brown. 6. Cool on a wire rack. Cut into bars.

Yield Makes 16 Number Of Ingredients 15 Steps:

For crust: Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes. Meanwhile, prepare filling: Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth. Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely. Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

Time 1h Yield 12-15 serving(s) Number Of Ingredients 8 Steps:

Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan. Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly. Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.

Time 1h35m Yield 8 Number Of Ingredients 11 Steps:

Heat oven to 350°F. In small bowl, mix 1/2 cup Bisquick® mix and 1 tablespoon powdered sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased 8x4-inch loaf pan. Bake about 10 minutes or until light brown. Meanwhile, in small bowl, mix remaining Bar ingredients. Pour coconut mixture over baked layer. Bake about 20 minutes or until set and golden brown. Loosen edges from sides of pan while warm. In small bowl, stir all Lemon Glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 2 rows.

Time 45m Yield 2 dozen. Number Of Ingredients 9 Steps:

Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. Sprinkle with white chips, coconut, almonds and chocolate chips., In a small bowl, combine milk, lemon curd and 1 tablespoon zest. Pour over chips. Sprinkle with remaining 1 tablespoon zest. Bake until edges are golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

Yield 40 Number Of Ingredients 7 Steps:

Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly. Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd. Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

Number Of Ingredients 18 Steps:

1.Preheat oven to 350 Degrees and spray a 9X13 rectangular pan with baking spray and set aside. 2. In a large bowl, pour in the cake mix, add the egg, and the melted butter and stir together with a wooden spoon. Once well mixed, pat into the bottom of the 9X13 rectangular pan. Set aside. 3. In a large bowl, cream the cream cheese until smooth and add in the eggs one at a time creaming into the cream cheese after adding into the bowl. Add the vanilla and coconut extract, lemon juice, powdered sugar, and melted butter. Pour the filling on top of the cake mix. 4. For the topping: Mix in the brown and white sugar, sweetened coconut, and stir in the butter. Add the flour to the mix and stir. The topping will become very crumbly. Turn to wax or parchment paper and let it sit for about 10­-15 minutes so the crumbs can dry out a bit. Sprinkle the crumbs on top of the filling ( I didn’t use all the crumbs for my personal taste). Bake in the oven for 35-­40 minutes. Make sure not to over bake as the center won’t be as gooey. Allow to cool and cut into squares.

More about “lemony coconut bars recipes”

Time 1h50m Yield 16 Number Of Ingredients 11 Steps:

Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan. Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer. Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm. In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.