Lemon-Coconut Bars

If ever there was a dessert that had complete power over me, it would be a lemon bar. Tart and creamy, with a buttery crust, lemon bars are to Leah as Kryptonite is to Super Man. Enough said?

When Bon Appetit published this recipe for Lemon-Coconut Bars, generously shared by Cakes & Ale, I simply had to make it. The result? Awww…maaahhh…gaaawwwd. That’s me with a mouth full of crunchy coconut shortbread crust, creamy lemon curd, and toasty coconut topping. Thank you Cakes & Ale…thank you.

{photos by Freutcake}

Lemon-Coconut Bars- via Bon Appetit, Recipe by Cakes & Ale in Decatur, GA

Shortbread Crust
Nonstick vegetable oil spray
3/4 cup sweetened shredded coconut
2 whole graham crackers
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup powdered sugar
1 cup all-purpose flour
3/4 teaspoon vanilla extract
1/8 teaspoon kosher salt

Lemon Curd
12 large egg yolks
4 large eggs
2 cups sugar
3/4 cup finely grated lemon zest (from about 8 lemons)
1 1/3 cups fresh lemon juice
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup canned unsweetened coconut milk or heavy cream
Preparation

Directions:
Preheat oven to 350°. Coat a 13x9x2-inch glass baking dish with nonstick spray; set aside. Spread out coconut on a small rimmed baking sheet and bake, stirring every 2 minutes, until light golden brown, 6–8 minutes. Transfer pan to a wire rack; let coconut cool in pan.

Lemon Curd
Cook egg yolks, eggs, sugar, lemon zest, and lemon juice in a medium saucepan over medium heat, whisking constantly and beating in as much air as possible (keeping the whisk moving prevents the curd from burning and the eggs from scrambling), until curd has thickened and begins to bubble, about 10 minutes. Remove immediately from heat.
Whisk in butter and coconut milk until butter is fully incorporated and curd is smooth. Strain curd through a fine-mesh sieve directly onto baked crust. Smooth top.
Bake bars until center of filling is just set, 15–17 minutes. Transfer to a wire rack; let cool in pan for 30 minutes. Chill until cold, 2–3 hours. DO AHEAD: Lemon bars can be made 2 days ahead. Cover and keep chilled.
Cut into bars. Serve cold.

*Freutcake Tip: For more of a coconut crunch, I toasted extra coconut and sprinkled on top just before serving.