Lemon Curd Coconut Bars


For the crust:
260 gr. (2 cups) all-purpose flour
100 gr. (3,6 ounces) oats
140 gr. (3/4 cup) brown sugar
pinch of salt
170 gr. (3/4 cup) melted butter
1 egg, lightly beaten
For the lemon cream:
240 gr. (8,5 ounces) lemon curd in room temperature
1 egg + 1 egg yolk, lightly beaten
50 gr. (little less than 1/4 cup) melted butter
140 gr. (5 ounces) unsweetened flaked coconut
3 Τbsp fresh lemon juice
1 Tbsp corn starch
3 Τbsp Evaporated Milk
About 1 handful unsweetened flaked coconut for sprinkling


Preheat oven to 180° C (355° F) degrees. Grease and line with parchment paper a baking pan 20x20 cm (8-inch square).
Whisk together flour, oats, sugar, and salt in a large bowl. Add melted cool butter and egg, mix well to combine all ingredients. Spread and press the dough evenly into the pan and bake for 15-20 minutes or until lightly browned. Remove from the oven and let cool slightly.
Mix well with a fork or mixer, lemon curd, beaten egg and melted butter. Stir in the sifted corn starch to dissolve. Add evaporated milk and lemon juice, stir well to incorporate.
Finally add coconut and pour lemon curd over partially baked crust and spread evenly. Sprinkle 1 handful coconut over filling and place in the oven.
Bake 20-25 minutes or until topping has set and coconut is lightly toasted.
Remove from the oven and let cool in wire rack. Cool completely before cutting into bars.


One of the most easy and delicious recipes that I have made. The cookie crust came out a little more plump than I wanted to, but the cream is quite sour so it is not excessive. The brown sugar and oats give a cookie firm base for smooth lemon cream.


for a baking pan 20x20 cm. (8-inch square), 16 pieces


Wednesday, July 10, 2013 - 9:46am


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