I’m kind of a sucker for lemon-flavored baked goods. I enjoy a good lemon pound cake and these chewy lemon sugar cookies are one of my go-to treats when I need a fix. I love a good lemon bar. They’re one of my all-time favorite treats and one of the first recipes I tackled as I became a baker. I remember my 12-year-old self being surprised by how many eggs the filling required. I loved gently pressing the crust into the pan so that it covered the bottom and just barely came up on the sides to hold in that precious filling.
When Sarah developed this recipe for us, I was excited to see the addition of coconut to the crust. The recipe also calls for coconut to be added to the filling. If the crust has enough coconut for you, feel free to skip the coconut for the filling. Whole wheat pastry flour gives the crust a delightful, nutty flavor (and makes it a bit healthier). Enjoy!
Whole Wheat Coconut Lemon Bars
Prep Time: 25 min
Cook Time: 60 min
Rest Time: 90 min
Yield: 12 servings
- 1/2 cup (30 g) Bob’s Red Mill Coconut Flakes
- 1 cup (120 g) Bob’s Red Mill Whole Wheat Pastry Flour
- 1/4 cup (38 g) Powdered Sugar
- 1/2 cup (114 g) Unsalted Butter, soft, cubed
- 1/2 cup (30 g) Coconut Flakes (optional)
- 1/2 cup (120 mL)Warm Water (optional)
- 1/2 cup + 1 Tbsp (135 mL) Lemon Juice, divided
- 4 (200 g) Eggs
- 2 cups (454 g) Granulated Sugar
- 1/2 cup (68 g) All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 cup (74 g) Powdered Sugar, sifted
- 2 Tbsp (30 mL) Lemon Juice
Preheat oven to 350°F. Spray a 8 x 8-inch pan with pan spray and, for easy removal, line with parchment paper, making sure to leave paper hanging over the sides of the pan.
Spread ½ cup Bob’s Red Mill Coconut Flakes on a clean baking sheet and bake at 350°F until lightly golden, about 5 minutes. Let cool while you assemble the remaining ingredients.
Meanwhile, combine ½ cup of Bob’s Red Mill Coconut Flakes with ½ cup warm water and 1 Tbsp (15mL) lemon juice and let soak until ready to use.
Sift together Bob’s Red Mill Whole Wheat Pastry Flour and ¼ cup powdered sugar. Add toasted coconut and mix well. Add butter and mix until a well-incorporated dough forms.
Turn dough out into the prepared 8 x 8-inch pan and pat evenly to form a bottom crust. Dock crust with a fork.
Bake crust at 350°F until golden, about 20 minutes. Let cool while you prepare the filling.
In a large bowl, combine all-purpose flour, sugar and baking powder. Add eggs and ½ cup (120mL) lemon juice and whisk thoroughly.
Pour filling onto baked crust. Drain soaking liquid from coconut using a mesh strainer making sure to squeeze out excess water. Sprinkle drained coconut over filling.
Bake bars at 350°F until the center is set and does not jiggle when the pan is lightly tapped, about 40 – 45 minutes. Let cool thoroughly before glazing.
To prepare glaze, whisk together powdered sugar and lemon juice (adjust to desired consistency and sweetness with more powdered sugar and/or lemon juice) and pour over bars. Let glaze set before slicing, about 30 minutes.
Cut with a serrated knife.