Coconut Lime Bars

If you're a fan of lemon bars, you'll enjoy this lime-coconut variation. Prepare to pucker up with delight!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Lemons & Anchovies


  • ***For the Crust***
  • 6.8 ounces 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 6 tablespoons sweetened shredded coconut (lightly toasted on the stove and cooled)
  • 1/4 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, diced small
  • 4 tablespoons canola or vegetable oil
  • Cooking spray
  • ***For the Filling***
  • 1/2 cup plus 2 tablespoons granulated sugar this is for a tart filling. Use 3/4 cup for a sweeter sweet version
  • 2 heaping tablespoons all-purpose flour
  • Zest of two limes
  • 3/4 cup lime juice
  • 3 large eggs
  • 2 tablespoons sweetened shredded coconut (plus more for topping)
  • Powdered sugar for dusting


  1. Preheat your oven to 350℉ and spray an 8x8 inch baking pan with cooking spray.
  2. To prepare the crust: Place the flour, 1/2 cup powdered sugar, toasted coconut and salt in a food processor. Pulse a couple of times to combine then add the butter and oil. Pulse 6-8 times until the mixture resembles the texture of coarse meal.
  3. Transfer the mixture to the baking pan and press into the bottom and sides. Bake for about 20 minutes or until lightly browned.
  4. Meanwhile, prepare the filling: Combine the granulated sugar, flour, lemon zest, eggs and coconut in a medium bowl. Whisk in the lemon juice, a little at a time at first to prevent lumps, until the mixture is smooth. When the crust is lightly browned, pour the filling into the baking pan.
  5. Reduce the oven temperature to 325℉ and bake for about 20 minutes or until the filling is just set.
  6. Remove from the oven, cool on a wire rack then refrigerate for at least 2 hours to allow the filling time to set properly. Dust with powdered sugar (and more shredded coconut if you wish) and cut into 16 1-inch squares.

Recipe Notes

This recipe is adapted from Best of Cooking Light 2013 recipe for lemon bars. I doubled the crust recipe, replaced the pine nuts with toasted coconut, used limes instead of lemons, increased the lime and zest amounts, reduced the sugar and added coconut flakes to the filling.