Lemon and Coconut Bars
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Lemon and Coconut Bars

This recipe for lemon and coconut bars uses a sweet coconut biscuit base with a soft lemon topping. These are a combination of lemon slice and lemon pie and are the perfect treat for morning or afternoon tea.

Serve on their own or with a dollop of whipped cream.

Makes 16

Continue reading for money saving tips and gluten and dairy free options. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.

*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.

Are you looking for more sweet treats? Try these recipes for Lemon and Sugar Pound Cake, Old Fashioned Peanut Brittle or Caramelized Cinnamon Nectarines.

Don’t have a pan or dish for this recipe? This top rated 9 inch Square Pan from USA Pan Bakeware is perfect for this recipe. It’s made from heavy gauge steel and comes with a lifetime warranty. It’s great value on Amazon. (Paid link)

Lemon and Coconut Bars Q & A

Can I use less lemon juice in lemon bars?

For this recipe you will need at least 3/4 of a cup, so anywhere between 3/4 of a cup an 1 cup will do.

My flour is lumpy in the lemon batter. What do I do?

It doesn’t matter if there are a few lumps in the batter. They will soak up the liquid during the cooking process.

How fine do the biscuit crumbs need to be for the base?

They can be as fine as you like. The bigger the crumbs the crunchier the base will be.

This top rated Utopia Kitchen 8 inch Knife is perfect for cutting these lemon bars into squares. It has an ergonomic handle and is great value. (Paid link)

Gluten and Dairy Free Options

To make this recipe for lemon and coconut bars gluten free; use gluten free biscuits in the base and replace the flour with cornstarch.

To make this recipe dairy free; replace the butter with a dairy free margarine and omit the condensed milk. You may need to add more melted margarine to the base so it will hold together.

Saving Money


The most expensive ingredient in this recipe are the lemons. Money can be saved by purchasing lemons in bulk packs however the best way to save money is by growing your own. They ripen at the end of fall (autumn) which is a great time to get a dose of vitamin C for the winter months.

If you don’t have much space consider growing a dwarf lemon tree in a pot. They are easy to care for and some varieties will produce more than one crop a year. See this guide to Growing Lemon Trees in Pots for more information.

Pantry Basics

Pantry basics such as flour and sugar can be bought in bulk packs then stored in airtight containers in a cool, dry place for 1 to 2 years. These ingredients form the basis of many desserts and baked goods.

Other ingredients such as condensed milk and sweet biscuits or crackers have many uses in cooking. Look for them on special at the store. They both have a long storage life if you aren’t ready to use them right away.

This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.

This elegant 3 Tier White Ceramic Stand is perfect for displaying your sweet treats for guests. It is highly rated and will look beautiful on the table. (Paid link)

Are you a homebody? Get more out of your home and garden with this free Homesteading guide.

To Print or Save this recipe for Lemon and Coconut Bars, click the button below for the PDF version.

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