Julienne's lemon coconut bars

Time 1 hour 15 minutes
Yields Serves 12 to 16
Julienne's lemon coconut bars
(Gina Ferazzi / Los Angeles Times)



Heat the oven to 350 degrees. Spray a 12-by-9-inch baking pan with nonstick spray. Mix the flour and powdered sugar in a food processor to blend. Add the butter and pulse until the mixture resembles a coarse meal. Sprinkle the mixture over the prepared baking pan and press the dough evenly over the bottom of the pan. Bake until the crust is golden, about 20 minutes. Transfer the pan to a rack, and cool completely.

Lemon coconut bars


Heat the oven to 350 degrees.


In a large bowl, whisk the granulated sugar and eggs until blended. Whisk in the lemon juice and lemon zest, then whisk in the flour and baking powder. Fold in the coconut. Transfer the mixture to the cooled crust.


Bake until the top is golden brown and the filling is just set in the center when the pan is gently shaken, about 40 minutes. Transfer the pan to a rack, and cool completely. Dust the top with powdered sugar. Cut into squares. Transfer the lemon bars to a platter and serve.

Adapted from the cookbook “Celebrating With Julienne.”

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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