Coconut-Lemon Bars

Lemon and coconut pair nicely on top of a buttery crust in this easy dessert recipe.

Buttery Crust:

1 cup (2 sticks) unsalted butter, at room temperature

½ cup confectioners’ sugar

¼ tsp salt

2 cups all-purpose flour

Coconut-lemon topping:

4 large eggs, at room temperature

1¼ cups granulated sugar

¼ cup all-purpose flour

½ tsp baking powder

2 tsp grated lemon zest

½ cup fresh lemon juice

3 cups sweetened flaked coconut

Preheat the oven to 350 degrees.  Grease a 13 x 9 baking pan.  Line with foil, allowing the ends to extend over the two short sides of the pan.  Grease the foil.

In a large bowl, beat the butter, confectioners’ sugar, and salt with an electric mixer until light and fluffy.  On low speed, gradually add the flour.  Press the mixture evenly over the bottom of the pan.  Bake for 14 to 16 minutes, until golden around the edges.

Meanwhile, in a large bowl, beat the eggs with an electric mixer until they are frothy.  Beat in the granulated sugar.  Beat in the flour and baking powder, then beat in the lemon zest and juice.  Add the coconut, stirring until the topping is thoroughly mixed.

Scrape the topping into the hot crust, spreading the coconut evenly.  Bake for 25 to 28 minutes, until the edges are golden and the coconut is lightly browned in a few spots.  Set the pan on a wire rack to cool completely.  Refrigerate briefly for easier cutting.

Run a thin, sharp knife around the sides of the pan to release the foil, if necessary.  Lift the foil by its ends and transfer the bars to a cutting board.  Using a large, sharp knife cut in 24 squares.  Store well-covered in the refrigerator.