Lemon and Blueberry Bars with a Coconut Crust


Coconut Crust:

  • 1 cup of flour
  • 1/2 cup of powder sugar/icing sugar
  • 1/2 cup of sweetened shredded coconut
  • 1/8 tsp salt
  • 1 stick of cold unsalted butter, cut into small pieces
  • 1/2 tsp vanilla

Lemon Filling:

  • 2 large eggs
  • 1 cup of white sugar
  • 2 tbsp of flour
  • 1/8 tsp salt
  • 2 tsp lemon zest, diced finely
  • 1/3 cup of freshly squeezed lemon juice
  • Handful of fresh blueberries
  • Powdered sugar/icing sugar  (for topping)


  • Preheat oven to 350 degrees. Line the 8 inch baking pan with parchment paper allowing a little overhang then coat the parchment with cooking spray.
  • To make crust combine flour, powder sugar and salt in a bowl. Add butter pieces, vanilla and coconut then mix with hands until crumbly. Press evenly into the bottom of your baking pan. Bake until lightly golden, about 18-20 minutes. Set crust aside.
  • To make filling whisk together eggs, sugar, flour and salt. Add lemon zest and juice and mix until combined thoroughly.
  • Pour lemon filling over the hot crust then add the blueberries evenly on top of the filling.
  • Place into the oven and bake 15-18 minutes or until filling is set. Cool completely before sprinkling with powdered sugar. Slice and enjoy
Recipe Courtesy of – For The Love Of Cooking  






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