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Lemon Bars

This is a lemon bar unlike any other--it comes with a tropical twist. Most lemon bar recipes yield a high filling-to-crust ratio, but this one changes it up a bit, with about equal amounts of crunchy, buttery crust and surprisingly tart filling. The crust includes a generous handful of toasted coconut to enliven its already deliciously crispy texture, and we bake it to a deep golden brown so it retains a satisfying crunch when topped with the filling.

Prep Time — 45 min
Cook Time — 15 min
Servings — 12
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Ingredients

6 tablespoons dried unsweetened shredded coconut

¾ cup melted unsalted butter

6 tablespoons sugar

1½ teaspoons vanilla extract

¾ teaspoon salt

1½ cups all-purpose flour

nonstick cooking spray

2 cups sugar

⅓ cup all-purpose flour

2 tablespoons lemon zest

¾ cup lemon juice

5 large eggs

¼ cup powdered sugar

Tools

whisk

measuring cups

measuring spoons

spatula

strainer

2 large bowls

June Pan

June Oven

cooling rack

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.

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Prepare the coconut

Spread the coconut on the June Pan.

6 tablespoons dried unsweetened shredded coconut

June Pan

measuring spoons

Toast the coconut

Place the June Pan on the middle shelf of the June Oven and bake the coconut 4 minutes, until it is golden brown. June will notify you when the coconut is ready. Set aside to cool slightly.

Start the dough

Combine the melted butter, sugar, vanilla and salt in a large bowl. Whisk until the butter is fully incorporated.

¾ cup melted unsalted butter

6 tablespoons sugar

1½ teaspoons vanilla extract

¾ teaspoon salt

large bowl

whisk

Add the dry ingredients

Add the flour and toasted coconut. With a spatula, stir the dough until it comes together. The dough will be very sandy and may appear a little greasy.

1½ cups all-purpose flour

spatula

measuring cups

Preheat the June Oven

With the shelf still in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Line the June Pan

Press the dough into the bottom and all the way up the sides of a June Pan.

Bake the crust

Bake the crust 18 minutes, until it’s a deep golden brown. June will notify you when the crust is ready.

Start the filling

While the crust bakes, make the filling. In a large bowl, whisk the sugar, flour and lemon zest until no lumps remain.

2 cups sugar

⅓ cup all-purpose flour

2 tablespoons lemon zest

large bowl

Add the lemon juice and eggs

Whisking constantly, slowly add the lemon juice. Add the eggs one at time, whisking until smooth after each addition. Continue whisking the filling until it is completely homogenous.

¾ cup lemon juice

5 large eggs

Remove crust and preheat the June Oven

Remove the crust from the June Oven and place on a cooling rack. With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.

Add the filling

Carefully pour the filling onto the hot crust.

Bake the lemon bars

Carefully place the lemon bars on the middle shelf of the June Oven and bake for 15 minutes, until the filling is set. June will notify you when the bars are ready.

Cool, slice and serve the lemon bars

Remove the June Pan from the June Oven. Cool the lemon bars completely before slicing. If desired, refrigerate the lemon bars before slicing. Cut the cooled lemon bars into slices and serve. Dust with powdered sugar if desired.

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