Lemon-Coconut Squares

A tropical twist on classic lemon bars. A shortbread crust made from flour, margarine, and powdered sugar gets pressed into the pan and blind-baked until set, then topped with a fluffy coconut and lemon custard that bakes right on top.

The filling is where this recipe separates itself from a standard lemon bar. Flaked coconut folded into the egg-sugar-lemon base adds a chewy texture and a subtle sweetness that rounds out the tartness of the lemon juice. Fresh lemon zest pushes the citrus flavor even further. Don’t skip it. The juice gives you sourness, but the zest is where the bright, aromatic lemon flavor actually lives.

Build up a half-inch edge on the crust when pressing it into the pan. That lip keeps the filling from running over the sides as it bakes. The crust needs a full 20 minutes in the oven before the filling goes on. Underbaked shortbread turns soggy under wet custard.

Kitchen Tips

• Beat the filling for a full 3 minutes as directed. The air you work in makes the bars lighter and puffier instead of dense and flat.
• The bars are done when the center doesn’t leave an indent when lightly touched. Jiggling slightly is fine; raw batter sticking to your finger is not.
• Cool completely before cutting. Warm lemon bars crumble and stick to the knife.
• Dust with powdered sugar right before serving, not ahead of time. The sugar absorbs moisture and disappears if you do it too early.

Variations

• Use butter instead of margarine for a richer, more flavorful shortbread crust.
• Toast the coconut before folding it into the filling for a nuttier, deeper coconut flavor.
• Add a tablespoon of lime juice in place of some of the lemon for a lemon-lime coconut bar.