Featuring lemon, lime, and orange flavors, these citrus and coconut bars are an upgrade from traditional lemon bars!
But I still had a bunch of lemons and limes in the fridge that needed using up, and an orange.
In the past, I’ve toyed with the idea of orange bars, grapefruit bars, lime bars, or some variation of my Grandma’s Lemon Bars for something different, and this was the golden opportunity to execute. Because why pick one type of citrus when you can have three?
And why stop at citrus? Coconut gives these triple citrus bars a tropical, summery vibe too.
The lemon and lime keep these bars tart and tangy, but the orange evens it out with sweetness, so you don’t get too much pucker. The coconut adds sweetness, texture, and since there’s coconut in the crust, it’s adds a bit of toastiness too. The coconut shortbread crust is buttery and flaky, and the filling is thick and luscious.
The original Lemon Bars have *always* been a hit, and you’ll love this new spin on a classic just as much.
- 1⅓ c. all-purpose flour
- ¼ c. sugar
- ½ c. butter, softened
- ⅓ c. shredded sweetened coconut
- 3 eggs
- 1 c. sugar
- 2 tbsp. flour
- ½ tsp. baking powder
- ½ c. shredded sweetened coconut
- zest of 1 lemon, 1 lime, and 1 orange
- juice of 1 lemon and 1 lime
- powdered sugar, for garnish
- Preheat oven to 350 degrees.
- In a small mixing bowl, combine all crust ingredients.
- Beat until it resembles coarse crumbs.
- Press into the bottom of an ungreased 8-inch square pan.
- Bake 15-20 minutes or until edges are lightly browned.
- While crust is in the oven, prepare the filling.
- In a medium bowl, whisk together all filling ingredients.
- Pour filling over hot crust. Return to oven for 20-25 minutes or until filling is set.
- Cool completely. Sprinkle with powdered sugar. Cut into bars, and enjoy!