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Coconut-lemon bars


  • Preheat oven to 180°C.
  • Combine ¼ cup sugar with 1 cup flour and ¼ tspn salt in a food processor for 5 secs. Add the cubed butter and coconut and process until the mixture is like crumbs and begins to clump.
  • Line a large baking tray with kitchen foil and lightly brush with melted butter. Then press the mixture evenly in the bottom of the tray and cook in the oven for 25 mins until it begins to brown around the edges.
  • To make the topping, process the lemon juice with the remaining sugar, the eggs, a pinch of salt, the baking powder, 1 tspn plain flour and the lemon zest until smooth.
  • Then evenly pour the topping over the hot base, return to the oven and cook for about 30 mins until brownish around the edges and just set and springy in the centre. Allow to cool, cut into fingers and sprinkle with icing sugar before serving.


  • 1 cup sugar
  • plain flour
  • salt
  • 100 gm cold unsalted butter, cubed
  • ¾ cup desiccated coconut, toasted
  • melted butter
  • ¼ cup fresh lemon juice
  • 2 large eggs
  • ½ tspn baking powder
  • 1 tbsp grated lemon rind
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm