These lemon bars are so delicious you’ll be back for another slice. The luscious lemon filling is loaded with fresh lemon juice and lemon rind, with a chewy coconut biscuit base.
Quick to prepare and suitable to make ahead (see recipe tips below), our lemon bars are a must-make for citrus lovers. Easy peasy lemon squeezy!
Or try this recipe for gluten free lemon bars.
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Grease and line a 20 x 30cm slice tin with non-stick baking paper, allowing 3cm overhang.
For the base, place the flours, coconut, icing sugar and butter in a food processor and process until fine crumbs. Scatter the mixture over the prepared pan and press firmly using the back of a spoon, pressing a little of the mixture up the sides of the tin (the mixture will be a sandy powdery texture). Bake on the lower shelf for 25-30 minutes or until deep golden.
LEMON BARS FILLING Meanwhile, place the sugar and lemon rind in a medium bowl and mix to combine. Add eggs, egg yolk, and flour and whisk just until combined. Add lemon juice and milk; whisk to combine.
Pour the filling over the hot base and return to the oven and bake for 20 minutes, or until lemon mixture is set but still jiggles slightly when gently shaken. Set lemon bars aside at room temperature to cool, refrigerate until cold.
Cut lemon bars into 12 squares. Dust with icing sugar and scatter with extra coconut.
How long will lemon bars keep?
Lemon bars without icing sugar topping can be baked 2 days ahead.
Cover and keep refrigerated until ready to serve, then dust with icing sugar and extra coconut.
Test Kitchen tip
Pouring the filling over a hot base will make sure the lemon bar filling doesn’t invert to the base while baking.
