Lemon Butter Bars
A lemon and oat pastry crust with a lemon butter filling and topped with toasted coconut. These Lemon Butter Bars are ooey gooey and jammed pack with lemon flavor!
Servings: 24 squares
Ingredients
Crust
- 1 cup all purpose flour
- 1 1/4 cups quick cooking oats*
- zest of 1 lemon
- juice of 1 lemon
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter melted
Filling
- 1/4 teaspoon salt
- 1/2 cup all purpose flour
- 1/4 cup light brown sugar
- 1 cup sugar
- 3 large eggs
- 1/3 cup unsalted butter melted (not hot)
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- 1 tablespoon fresh lemon juice
- 3 cups sweetened shredded coconut divided
- zest of 1 lemon
Instructions
Crust
- Preheat oven to 350 degrees. Line bottom and sides of a 9x13 inch baking pan with parchment paper or aluminum foil.
- In a large bowl, stir together flour, oats, lemon zest, lemon juice, brown sugar, salt, and melted butter until well combined. Then, press evenly into the bottom of the prepared pan.
- Bake for 13-15 minutes, or until crust is starting to bubble and brown.
Filling
- While crust is baking, make filling. In a large bowl, whisk together salt, flour, brown sugar, and sugar.
- In a small bowl, whisk eggs, then stir into flour/sugar mixture. Next stir in vanilla, evaporated milk, lemon juice, and 2 cups of a coconut. Stir until well combined.
- Pour over crust.
- In a small bowl, stir together remaining cup of coconut with lemon zest. Sprinkle over filling.
- Bake for 25 to 30 minutes, or until coconut is golden brown. Let cool completely before cutting into squares.
Notes
*You can use old fashioned oats but the bottom will be chewier than it will be with quick cooking oats.