These are quite simple. With the ideal shortbread crust, it is sweet and sour.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 lemon bars |
Ingredients
- 1 ⅓ cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon lemon zest
- ¼ cup ground almonds
- ½ cup softened butter
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- ⅓ cup flaked coconut, toasted (Optional)
- 2 tablespoons lemon zest
- ¼ cup lemon juice
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
- Bake in the preheated oven until the crust is golden brown, about 20 minutes.
- While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
- Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 116 mg |
| Sugars | 18 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I couldn’t tell if they were done or not but they tasted amazing after i let them cool! i think it needed a little more of the filling stuff because it didn’t cover the whole crust but other than that it was good
These are delicious! I didn’t have almonds so used some pecans and cashews about 1/2 cup.. My husband is in heaven. I’m doubling this next time for a 9X13 baking dish. Thanks for posting!
This resume was terrible. Not nearly lemony enough, and the filling was brown colored and seemed way overcooked. Not at all creamy like you would expect. Will not make this recipe again.
They had a great taste and it was a big hit with my family. Mine had too much dough, but I am definitely making this again.??
yea its the bomb
These were more like a lemon pie. Tasted ok but not like any other lemon square I’ve had. Wouldn’t make again
Wow! The are the best lemon bars I’ve ever had. Quick, easy & delicious – I will definitely make these again.
Delicious. Perfect blend of sweet and tart. Easy to make. Had no problems with the filling solidifying. Followed the recipe exactly, except I did not toast the coconut. I’ll definitely make again, and again, and again. Thanks Sierra!
This is a very delicious recipe! I love the addition of coconut – brilliant! I added a bit more lemon zest, but beyond that, I didn’t change a thing and they were as beautiful as they were delicious!
These turned out SO much better than I thought they would! Very lemony, but I made sure to increase the lemon zest to 3 tablespoons. I ended up using the zest from 6 lemons, and the juice from 4 lemons. I subbed in half a cup of veggie oil, because I was short on butter, and I added an extra tablespoon of both ground pecans (no almonds =/) and flour to the filling/topping, and gave the the topping an extra 5 minutes in the oven because of the “slimy” comment, and they turned out great. Only caveat here was the crust, it was a tad dry and needed extra time in the oven to brown, but I suspect my pan was too small.
I made these as directed except I didn’t add the coconut. Everyone loved the crust and the filling has a great texture. The only thing I didn’t care for was the color. Because of the brown sugar they don’t have that bright lemon color. A small shake of powdered sugar on the top before serving makes them a little more attractive.
Not your everyday lemon bars. Good, but I like a stronger lemon flavor. I also agree with other reviewers about the coconut. I like coconut, so included it, but I think it reduced the lemon flaver. I doubled the recipe and baked in a 9 x 13 pan. Worked well.
good recipe, i found that the lemon taste was a bit strong but other than that it was great. i’d advise putting some powdered sugar on top once you’ve finished.
Left a super bad aftertaste & looked a little slimey. I was embarassed to serve it to my family. Check out a different recipe!
This recipe is delicious, but I added 3 tablespoons more lime juice because as it was I couldn’t taste any lime flavour.
These a really the perfect lemon squares!! I sub. pecans for the almonds and doubled that amount. I also doubled the coconut. They were great and not too sweet.
Great Recipe 5 stars! Will be making this one again! I used pecans instead of almonds. I lightly sprinkled powder sugar while still warm on the top. Make sure they are cool before cutting as per the recipe. Also, left out the coconut flakes! Not a big fan of coconut. Thank you for sharing:)
tart, tasty, tangy! leave out the cooconut!
this was yummy! i didn’t have any almonds so i just made the crust without it. i’m undecided about the crust maybe if i add the almonds it would have been perfect. i’ll make this again.