Okay, so technically, lemon bars aren’t cookies, but in my mind, they’re a close second. Bars are practically on the same level of cookie deliciousness, and thus are categorized as part of my cookie addiction. Kris does not particualarly like lemon flavored foods, especially lemon flavored desserts… a case of an overly lemon-zested green bean casserole years ago left him scarred. So all the lemon desserts are MINE! And, honestly, I will generally choose a chocolate flavored dessert over a lemon one, like 95% of the time. But apparently, these lemon bars are my exception to chocolate, and they are delicious enough that I felt the need to share them.
This is another family recipe, and the only way I’ll eat lemon bars. Actually these are the only lemon bars I ever had growing up. I knew nothing else, nothing of the lemon curd/pudding type of lemon bars. And now, I have to say that I’m not a big fan of the standard bright yellow, pudding-ish, powdered sugar-coated lemon bars. I don’t really like the lemon curd layer and prefer the heftier coconut pecan layer in these bars.
My mom inherited this recipe from my Grandma Eunice, my dad’s mom. The old, orignial recipe card says “Kay’s Lemon Bars”. I’m not exactly sure who Kay is, or was… She might possibly be an English relative as my great-grandparents on my dad’s side immigrated from England or she might be a family friend of my grandma’s from California. I should ask my parents….
These lemon bars have a shortbread crust, shredded coconut and pecan filling, and are topped with a tangy, sweet lemon glaze. Guaranteed you’ve never had lemon bars like these! I love them! Let me know what you think if you make them!
- Base shortbread layer: 1 1/2 cups flour 3 Tbsp sugar, 1/4 tsp salt, 1 stick of butter, softened
- For the topping: 3 eggs slightly beaten, 1 1/2 cups packed brown sugar, 3/4 cup pecans, 1 1/2 cups shredded coconut, 1 1/2 Tbsp fresh lemon juice, 1 1/2 tsp lemon zest
- Glaze: 1 cup powdered sugar 1 1/2 Tbsp lemon juice, 1 1/2 tsp lemon zest
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For the base: Preheat oven to 350 degrees F. Mix base ingredients together in a medium sized bowel. Cut butter into dry ingredients and press into a 9x13 pan. Bake 15 minutes at 350 degrees F, until lightly brown.
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For the topping: Mix all ingredients and spread on base layer. Bake 25-30 minutes at 350 degrees F. Slightly loosen edges a little before adding glaze.
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For the glaze: Mix all ingredients together. Drizzle onto the bars right after you take them out of the oven, while still hot.
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Let the bars cool, cut into squares, and enjoy.
I definitely would lump lemon bars into the cookie category Emily. . .especially with that yummy shortbread cookie crust. But whether you consider it a cookie or know, one thing I know for certain is that winter is the perfect time to cozy up with these beauties as lemon makes me think of brighter, more sunny days (which I so desperately yearn for). And a special thanks to Grandma Eunice for passing this along.
Good point! Lemon does make everything brighter! I’m desperate for the sun and warmth too! Glad you classify bars as cookies as well 🙂
Thank you! My mom had a similar recipe – she used graham crackers and nuts as a crust. I can’t find my copy and this is the only thing on the internet that looks like hers.
Can these be frozen?
Yes! I’ve frozen them many times. I just cut them into squares before I freeze them.