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Three Lemon Coconut Cream Pie Bars topped with whipped cream and toasted coconut.

Lemon Coconut Cream Pie Bars

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These Lemon Coconut Cream Pie Bars feature a buttery shortbread crust, a silky lemon-coconut filling, fluffy whipped cream, and golden toasted coconut. Fresh lemon juice and zest balance the rich, creamy filling for a bright chilled dessert that is perfect for spring and summer gatherings.

  • Total Time: 5 hours 5 minutes
  • Yield: 16 bars

Ingredients

Scale

Shortbread Crust

  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (60 g) powdered sugar
  • 1 cup (226 g) unsalted butter, softened
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract

Lemon Coconut Cream Filling

  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup (120 ml) freshly squeezed lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup (120 g) full-fat sour cream

Whipped Cream Topping

  • 1 1/2 cups (360 ml) cold heavy whipping cream
  • 1/3 cup (40 g) powdered sugar
  • 1 teaspoon vanilla extract

Decoration

 

  • 1/2 cup toasted coconut
  • Fresh lemon zest, optional
  • Thin lemon slices, optional
  • White chocolate curls, optional
  • Fresh mint leaves, optional

Instructions

  • Prepare the pan. Preheat the oven to 350°F (175°C). Place a rack in the center of the oven. Line a 9×13-inch baking pan with parchment paper, leaving enough overhang on two sides to lift out the chilled bars later.
  • Mix the crust. Beat the softened butter, powdered sugar, and vanilla for 1–2 minutes, until smooth and creamy.
  • In a separate bowl, whisk together the flour, cornstarch, and salt.
  • Add the dry ingredients to the butter mixture. Mix on low speed just until a soft, slightly crumbly dough forms. Do not overmix.
  • Form the crust. Scatter the dough evenly across the prepared pan. Press it into an even layer with your fingers or the flat bottom of a measuring cup. Press firmly enough for the dough to hold together, but do not heavily compact it.
  • Prebake. Bake for 18–22 minutes, or until the surface looks dry and the edges are lightly golden.
  • Prepare the filling. While the crust bakes, whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, vanilla, and sour cream. Whisk gently until smooth.
  • Fold in the sweetened shredded coconut. Avoid vigorous mixing, which can introduce unnecessary air bubbles.
  • Remove the crust from the oven and allow it to rest for 3–5 minutes.
  • Pour the lemon-coconut filling evenly over the warm crust.
  • Bake again. Return the pan to the oven and bake for 15–18 minutes, until the outer area is set and the center is no longer liquid. A slight movement in the center is fine.
  • Cool. Place the pan on a cooling rack and allow it to cool completely at room temperature.
  • Cover and refrigerate for at least 4 hours, preferably overnight. The filling needs to be thoroughly cold before topping and slicing.
  • Make the whipped cream. Add the cold heavy whipping cream to a clean bowl. Beat at medium speed until it begins to thicken.
  • Add the powdered sugar and vanilla. Continue beating just until stiff peaks form. Do not overwhip.
  • Spread a thick, even layer of whipped cream over the chilled lemon filling.
  • Sprinkle the completely cooled toasted coconut generously over the whipped cream.
  • Add lemon zest, white chocolate curls, thin lemon slices, or mint if desired.
  • Use the parchment overhang to carefully lift the dessert from the pan.
  • Cut into 16 squares. For neat layers, use a sharp knife warmed with hot water and wiped completely dry. Clean and dry the knife between cuts.

 

  • Serve chilled.

Notes

  • Use fresh lemons. Fresh juice and zest give the filling a brighter citrus flavor.
  • Zest the lemons before squeezing them.
  • Avoid the bitter white pith when zesting.
  • Use softened butter, not melted butter, for the shortbread.
  • The added cornstarch helps create a tender but stable shortbread base.
  • Do not skip prebaking the crust.
  • Do not pour the filling onto a raw crust.
  • The filling should be set before it leaves the oven. It should not look liquid in the center.
  • Do not add whipped cream until the lemon layer is completely cold.
  • Toasted coconut must also be completely cool before it touches the whipped cream.
  • Chill for at least 4 hours before slicing. Overnight chilling gives particularly neat layers.
  • Keep leftovers covered in the refrigerator.
  • The optional lemon slices are best added shortly before serving because they can release moisture.

 

  • White chocolate curls are decorative and can be omitted without changing the recipe.
  • Author: Elian Cove
  • Prep Time: 25 minutes
  • Cook Time: 4 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: American-inspired

Find it online: https://recipesmind.com/lemon-coconut-cream-pie-bars/