Lemon Coconut Crumb Bars
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
3.5 out of 5 stars
(2)
Ingredients
12-16 bars
- 1 1/2 cups white whole wheat flour or all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup coconut oil, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup flaked coconut, plus 2 tablespoons, divided
- 3/4 cup lemon curd
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with cooking spray. Set aside.
Step 2
In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
Step 3
In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and coconut extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the ¾ cup coconut.
Step 4
Stir the lemon curd to loosen it up. Gently press half of dough into bottom of prepared baking dish. Evenly spread the lemon curd over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer. Sprinkle the additional coconut over the bars.
Step 5
Bake for 25 to 30 minutes or until the top is golden brown. Cool completely and cut into squares.
Step 6
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Chef's notes
The bars are best enjoyed when completely cooled to allow the lemon curd to set.
For a more pronounced coconut flavor, consider toasting the flaked coconut before adding it to the crust.
