Lemon-Lime Macaroon Bars

Lemon-Lime Macaroon BarsWhen I bought the house I currently live in, I inherited a Meyer Lemon tree.  It is both a blessing and a curse because it is so fertile, I swear it multiplies like rabbits do.  I can’t keep up with the lemons!  I wish I had a money tree like it.

Consequently, I am always looking for good lemon recipes to try.  This one became an instant favorite.  I think everyone has a favorite lemon bar recipe, but this is the first time I have seen one with the addition of coconut in the crust–thus, the macaroon in the title.  That is why it became an instant favorite with my family.  Although I love coconut, I have never  been a big fan of plain macaroons–and only slightly a fan of lemon bars. Unfortunately for my waistline, I could eat these all day long!

The recipe calls for greasing a 9 x 13 inch pan before pressing in the crust.  Be sure to grease the sides, as well as the bottom since you will be baking the crust up the sides of the pan and you don’t want them to stick.  You’ll be glad you paid special attention to this detail.

Lemon-Lime Macaroon Bars
Recipe type: Cookie Bars
Prep time: 
Cook time: 
Total time: 
  • Crust
  • 2 cups sweetened flaked coconut, toasted
  • 1-1/2 cups all purpose flour
  • ¾ cup powdered sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup (2 sticks) cold butter, cut into pieces
  • Filling
  • ¼ cup all-purpose flour
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons each lime and lemon zest
  • ¼ cup each lime and lemon juice
  • Powdered sugar (optional)
  1. Preheat oven to 350 degrees F.
  2. Toast coconut on a rimmed baking sheet until slightly golden, about 5 minutes.
  3. Make crust: In a food processor with the blade attachment, pulse all dry ingredients, (toasted coconut, flour, sugar, cornstarch and salt), until blended. Add butter and pulse until crumbly and almost sticks together and butter is in small pieces.
  4. Grease the bottom and sides of a 9 x 13 inch baking pan. Press mixture into the bottom and slightly up the sides of the pan. Bake until light golden, about 25 minutes. Allow to cool 20 minutes.
  5. Make filling: Whisk together flour and granulated sugar in medium bowl. Add eggs, zests and juices just to blend. Pour over the cooled crust and bake until only slightly jiggly in center, about 25 minutes.
  6. Allow to cool at room temperature, then chill for several hours or overnight until the filling is set. Cut into bars and dust with powdered sugar, if desired.
Nutrition Information
Serving size: Makes 32 bars


Et cetera:  I adapted this recipe from one I found in the May, 2013 issue of Sunset Magazine.