These lemon bars have a similarity to a pie than a cookie. No only are they super simple to make they are totally impossible to screw up. There are two stages in preparing this dessert. The base which is a short bread crust and is what we will start with and next is the lemon filling. You are able to craft, twist and turn the ingredients to suit the availability of ingredients or if you feeling a little bit fancy, you can buy specific ingredients to suit your needs.
Here’s what you’ll need:
Making “Oatmeal coconut lemon bars”
Prep time: 20 mins 1st bake: 25 mins 2nd bake: 30 mins cooling time: 1 hour
Total time: 2 hours 25 mins
Yields: 20 lemon bars
*Short bread crust*
- 1 cup of rolled oats
- 1 cup of desiccated shredded coconut
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon salt
- 8 Tablespoons of blue band -margarine/butter – melted & cooled.
- 6 eggs
- 3/4 cup of lemon juice
- 1- 1/2 cups of sugar
- Zest of 2 lemons
- yellow food color – Optional
- 1/2 teaspoon of lemon extract – Optional
- Hot water
- Desiccated shredded coconut – Optional
Important tools required:
- an oven
- Mixing bowls/spoons,
- baking pan,
- Long knife
- kitchen towel
- wax paper
- wire rack
- tall glass
- blender / OR/ food processor
- pastry brush
Step 1: Preheat the oven to 180 C
Step 2: Prep the baking pan/tin
Lightly grease the pan with some melted butter. Line the pan with wax paper, it should cover the sides and brush it with some generous amount of melted butter.
Step 3: Prep the short bread crust = 1st bake 25 mins
Using a blender or food processor, place all the crust ingredients and pulse everything together. The consistency should be crumbly. Place the crumbly mix to the greased waxed paper pan. Level everything up and flatten it. Bake in the oven for 25 mins.
Step 4: Prep the lemon filling.
Into a mixing bowl, combine all the wet ingredient together. Add in the all dry ingredients and mix till is well combined to form a runny type of batter.
Step 5: 2nd bake = 30 mins
Once the crust has baked, take it out the oven, pour the lemon batter immediately to the crust, level it up once more and place it back in the oven for 30 mins.
Step 6: Cooling time: = 1 hour
Place the pan on the wire rack to help the cool air circulate and cool faster.
Step 8: Cutting it through.
You’ll need a tall glass with hot water, a long knife and extra desiccated shredded coconut and a kitchen towel. The lemon bars are super sticky while cutting it, so taking precaution is the best option. Place your long knife into the hot water, rinse out the excess water on the towel, start cutting the bars. Each time your cut the bars, deep the knife in the water and wipe off the excess dampness.
Step 9: Garnish and serve.
Normally the lemon bars are served and garnished with a sprinkle of powdered sugar, I find that step a little bit too sweet for my taste, instead I sprinkled some shredded coconut.
Tips to consider:
- If the eggs you are using are surprisingly yellow in color, there’s no need of using yellow food color.
- If you have less lemons at hand, you can substitute with some lemon extract. The initial recipe needed 1- 1/2 cups of freshly squeezed lemon juice, so that’s why I settled with partly lemon juice and the extract. The extract is an optional step.
- When storing the lemon bars, individually wrap them in wax paper and store in the fridge in sealed containers. If they are left open and at room temp, they get really sticky.
- If you decide to use powdered sugar /icing sugar as the final garnish, make sure the bars have cooled down completely. If you sprinkle when they are still warm or hot, the sugar will dissolve and be more sticky and more sugary if you don’t eat them immediately.
If you’d like to add more tips, or ask a question/s feel free to leave a comment below. Until next time, bon appetite.