Lemon Sours

These cookie bars are built in three layers, each one adding a different flavor and texture. A crumbly butter-and-flour shortbread base goes in first, followed by a chewy coconut and brown sugar filling, then a tart lemon glaze spread over the top while everything is still warm.

The shortbread layer bakes for just 10 minutes until set, then the egg-brown sugar mixture goes on top. That filling puffs slightly as it bakes, creating a chewy, macaroon-like layer studded with chopped nuts and shredded coconut.

The lemon glaze is where the “sour” comes in. Lemon zest and juice mixed with powdered sugar make a bright, tangy icing that soaks into the warm filling just enough to bond with it. The contrast between the sweet coconut layer and the sharp lemon topping is what makes these addictive.

Chef Tips

• Cut the butter into the flour with a pastry cutter or your fingertips until it looks like coarse sand. Don’t overwork it.
• Spread the coconut filling evenly so it bakes at the same rate across the pan.
• Apply the lemon glaze immediately when the bars come out of the oven. The heat helps it set into a smooth, glossy layer.
• Let the bars cool completely before cutting. Warm bars crumble and the layers separate.

Variations

• Use lime zest and juice instead of lemon for a lime sour bar variation.
• Toast the coconut before mixing it into the filling for a nuttier, more caramelized flavor.
• Add a pinch of sea salt on top of the lemon glaze while it’s still wet for a sweet-salty-sour combination.