Coconut Lemon Crumble Bars
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Coconut Lemon Crumble Bars. A 35+ year old family recipe that combines coconut and tangy lemon filling in a buttery crumble bar cookie. Freezes quite well too.
Originally published Dec 10, 2008.
These coconut lemon crumble bars come from a very old family recipe of mine. However, I have often seen them in local bakeries across Newfoundland.
I have often seen versions without the coconut but we always had them with coconut in our family. Many people use a packaged lemon pie filling in their versions but I like to make my own from scratch.
This recipe works well with other citrus fruits like orange and lime as well.
If you plan to freeze these cookie bars, for all crumble type cookies, I always thaw them on a wire cake rack and never in a closed container.
There's a lot of humidity in some freezers that gets trapped inside and can start to make baked goods soggy as they thaw. My method always avoids that problem for me.
Love traditional cookie recipes?
If you liked this recipe you may also want to check out even more decades old recipes for some of Newfoundland's favourite cookies and cookie bars here.
Like this Coconut Lemon Crumble Bars recipe?
You can find over 200 more recipes like this by browsing through the recipe photos in our Cookies Gallery.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Coconut Lemon Crumble Bars
Coconut Lemon Crumble Bars - a 35+ year old family recipe that combines coconut and tangy lemon filling in a buttery crumble bar cookie. Freezes quite well too.
Ingredients
- 2 cups flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 2 cups dried coconut, medium cut
- pinch salt
- 1 cup butter, cut in small pieces
FOR THE LEMON FILLING
- ⅓ cup cake flour
- ⅓ cup corn starch
- 1 ½ cups sugar
- 5 egg yolks, slightly beaten
- Zest of 2 large, or 3 small lemons, very finely chopped
- Juice of 2 large, or 3 small lemons
- 2 cups water
- 3 tablespoon butter
- pinch salt
Instructions
- TO MAKE THE LEMON FILLING combine the corn starch, salt, cake flour, sugar and water in a medium saucepan.
- Cook over medium-low heat until the mixture thickens, stirring constantly. Remove from heat.
- Pour about ½ cup of the thickened mixture over the beaten egg yolks and whisk together quickly. This tempers the egg yolks so that they do not scramble.
- Pour this mixture back into the pot and whisk it in quickly. Return the pot to the heat and stir constantly for a few minutes until the mixture is thick and evenly smooth.
- Whisk in the lemon juice and zest and remove from the heat.
- Finally whisk in the butter and set aside to cool while you prepare the crumble mixture.
- FOR THE CRUMBLE mix together the flour, sugar, baking powder, coconut and salt.
- Using your hands or a pastry blender cut in the butter until the it is completely incorporated into the dry ingredients.
- Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour the lemon filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the lemon filling and press down gently.
- Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
Notes
If you plan to freeze these cookie bars, for all crumble type cookies, I always thaw them on a wire cake rack and never in a closed container. There's a lot of humidity in some freezers that gets trapped inside and can start to make baked goods soggy as they thaw. My method always avoids that problem for me.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
36Serving Size
36 cookie barsAmount Per Serving Calories 173Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 42mgSodium 89mgCarbohydrates 25gFiber 1gSugar 15gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Before I try this delicious sounding receipe, what can I do with the 5 egg whites?? please send answer to mfpelrine@hotmail.com tks so much
You can make macaroons...or just a nice egg white omelette.
Best way to freeze these?
I just put them in Tupperware (once fully cooled) and use parchment paper if I am stacking them.
I just freeze them in airtight plastic containers.
Just wondering if these freeze well. I tried with another recipe before and it didn't work out so great!
We freeze them all the time. Get them in the freezer as soon as they are totally cooled thoroughly for best results.
I was wondering how much lemon juice I would need to use?? (Instead of buying lemons themselves)
the juice is about a 1/2 cup but without lemons there will be no zest to add which is where most of the flavor comes from.
Have you tried substituting coconut flour for the wheat flour? I am going to try it to make these gluten free. 5 family members are either celiac or intolerant. Think they would love something like this.
I find that using 3/4 of the crumble on the bottom and 1/4 of the crumble on top is better. 50/50, you loose too much crumble - which is so yummieeeee
could you use lemon pie filling if you are in a pinch?
It would I suppose. I'm just not a fan of mixes.
I use lemon pie filling all the time,and It's perfect!!!
I still prefer natural lemon to artificial flavourings.
Hi barry, can I use regular flour? I have everything else I am a huge lemon fan! Cant wait to try these tonight
Yes you can.
do you have a recipe for an apple filling instead of lemon,
Try the filling from my apple pie recipe.
Could you substitute the sugar with honey?
Never tried that. It would definitely affect the texture.
Have you ever tried this with limes? I've got some on hand and am tempted.
Yup. No other changes required