Wednesday, June 25, 2014

Lemon Blueberry Coconut Bars


Lemon and blueberry is one of the best combos ever. But throw in a coconut-coated crust and now we're talking super delicious. This is a great light summer dessert, with just enough tang from the lemon and sweetness bursting from the berries. I'm sure it will be a hit at your next picnic or backyard barbecue!

To make crust combine flour, powdered sugar and salt in a bowl. Add butter pieces and vanilla then mix with hands until crumbly. (Alternatively, you can pulse the ingredients together in a food processor.) Press evenly into the bottom of a greased 8" baking pan.


Sprinkle with coconut, then


bake until lightly golden, about 18-20 minutes. Set crust aside.

To make filling whisk together eggs, lemon juice,


flour,


sugar, zest and salt. Sprinkle the blueberries over the crust,


then pour the lemon filling over the top.


Place into the oven and bake 15-18 minutes or until filling is set.


Cool completely. Just before serving, sprinkle with powdered sugar.



One year ago: Chipotle Beef Ribs
Two years ago: Black Bean and Veggie Quesadillas
Three years ago: Chicken with Zucchini and Mushrooms
Four years ago: Banana Sherbet
Five years ago: Summer Pasta

Find more goodness at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Yuck Stops Here, Full Plate, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy.

Lemon Blueberry Coconut Bars

Crust:
1 cup flour
1/2 cup powdered sugar
1/2 cup sweetened shredded coconut
1/8 tsp. salt
1/2 cup cold butter, cut into small pieces
1/2 tsp. vanilla

Lemon Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 tsp. lemon zest
1/3 cup lemon juice
1 cup fresh blueberries

To make crust combine flour, powdered sugar and salt in a bowl. Add butter pieces, vanilla and coconut then mix with hands until crumbly. (Alternatively, you can pulse the ingredients together in a food processor.) Press evenly into the bottom of a greased 8" baking pan. Bake at 350 until lightly golden, about 18-20 minutes. Set crust aside.

To make filling whisk together eggs, sugar, flour and salt. Add lemon zest and juice and mix until combined thoroughly.

Pour lemon filling over the hot crust then sprinkle blueberries evenly on top of the filling.

Place into the oven and bake 15-18 minutes or until filling is set. Cool completely. Just before serving, sprinkle with powdered sugar.

Recipe Source: For the Love of Cooking

3 comments:

  1. A wonderful combination of flavors. Blessings, Catherine

    ReplyDelete
  2. Sara your Lemon Blueberry coconut Bars are just fabulous! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  3. We have so many blueberries right now. Perfect timing. Thanks for bringing this to foodie friday.

    ReplyDelete

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