Lemon Coconut Bars

Instructions

1. Step 1

   Heat the oven to 175°C. Line the square baking pan with parchment paper, leaving an overhang for lifting out the bars.

   Cookware: oven, Square Baking Pan

2. Step 2

   Combine 1 ½ cup (180 gr) of the flour, 4 tbsp (50 gr) of the sugar, and the salt in the mixing bowl. Stir in the melted butter until evenly moistened and crumbly.

   Ingredients used: 180.0 gr All-Purpose Flour, 115.0 gr Butter, 2.0 gr Fine Salt, 50.0 gr Granulated Sugar

   Cookware: mixing bowl, spatula

3. Step 3

   Press the crust mixture firmly and evenly into the prepared pan. Bake at 175°C until lightly golden around the edges.

   Timer: 18 min (fixed)

   Cookware: oven, Square Baking Pan

4. Step 4

   Whisk the eggs with the remaining 1 cup (200 gr) sugar in the mixing bowl until smooth.

   Ingredients used: 3.0 piece Egg, 200.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

5. Step 5

   Whisk the remaining 4 tbsp (30 gr) flour, lemon juice, lemon zest, and vanilla extract into the egg mixture until no dry lumps remain.

   Ingredients used: 30.0 gr All-Purpose Flour, 120.0 ml Lemon Juice, 12.0 gr Lemon Zest, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

6. Step 6

   Fold the shredded coconut into the lemon filling.

   Ingredients used: 85.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl, spatula

7. Step 7

   Pour the filling over the hot crust and spread it evenly. Bake at 175°C until the edges are set and the center reaches 71°C with only a slight wobble.

   Timer: 25 min (fixed)

   Cookware: oven, spatula, Square Baking Pan

8. Step 8

   Set the pan on the wire cooling rack and cool completely before lifting out the slab and cutting it into 16 bars.

   Timer: 60 min (fixed)

   Cookware: knife, Square Baking Pan, Wire Cooling Rack