Last week I went to San Diego with the Mr. and little ones for some sun, relaxation and a visit with the in-laws. We stayed in a beautiful and I do mean beautiful house. It was two blocks from the beach, it had a swimming pool and…….drumroll………it had a meyer lemon tree in the backyard. Some of you might be thinking, so? But for those of us born and bred at 7000 feet where it snows 8 months a year, this is pretty exciting. It’s tough to grow anything in Park City, let alone citrus. So as I packed up to come home last Wednesday I didn’t fill my suitcase with beachy trinkets and memorabilia from SeaWorld, I filled it with meyer lemons.
And oranges, but we ate those on the plane!

As soon as I got home, unpacked my suitcase, I got to baking. Lemon bars might be my favorite dessert bar…….ever. The creamy not too sweet tart filling on a buttery crunchy crust? It doesn’t get much better in the dessert world!


The addition of toasted coconut lends the perfect bite to these already insanely delicious bars. Using meyer lemons in place of the standard lemon is an easy substitute. Meyer Lemons are a cross between a mandarin orange and regular lemon. This hybrid citrus is slightly sweet, less tart than a regular lemon and produces a crazy amount of juice. Know that these bars are equally delicious made with the standard lemon but if you can find meyer lemons in the store (they are in season right now!) or you’re lucky enough to grow them in your backyard then please use them in this dessert.


Your welcome.

Meyer Lemon Bars with a Coconut Crust

The traditional lemon bar is taken to new heights with meyer lemons and coconut in the crust. Buttery, citrus perfection!


    For the Crust:
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 cup shredded coconut, toasted, cooled
  • 12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes
  • For the Filling:
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 3 tablespoon lemon zest
  • 1/2 cup meyer lemon juice
  • 2 teaspoons all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt


  1. Preheat oven to 350F degrees.
  2. Butter a 9 x 13 glass baking dish and line with parchment paper.
  3. Combine flour, sugar, salt and coconut in food processor; pulse. Add cubed butter and pulse until mixture resembles fine meal and begins to clump together.
  4. Press into a prepared baking dish and bake at 350F degrees for 25 minutes.
  5. While crust is baking, prepare filling.
  6. In a clean food processor bowl, combine sugar, eggs, lemon zest and juice, flour, baking powder and salt. On low, process until well mixed and smooth.
  7. Pour filling over warm crust, return to oven, and bake for an additional 25-30 minutes or until filling is just set.
  8. Cool completely and top with powdered sugar if desired.
  9. Cut into 24 squares.
Connect with Mountain Mama Cooks on Pinterest, Facebook, and Twitter!

30 Responses to Meyer Lemon Bars with a Coconut Crust

  1. Shannon says:

    My husband and I grew up in Southern California but we now live in beautiful Minnesota. We really enjoy living in four seasons – but we definitely miss the ocean and fresh citrus trees (ooh Avocado,too)!!!

    I love to make lemon bars and also adore coconut. I would have never thought of putting them together – but it looks and sounds delicious. I am so going to make these :o) Thanks for the recipe!

  2. Crust sounds delicious! I just found a dozen hidden lemons on my tree so I am trying these!

  3. Not only do I want to eat these fabulous lemon bars, I also want to rent that house!

  4. Susie Schultz says:

    Kelly These sound so so good. I just made a batch Meyer Lemon Marmalade. I made a lemon chicken, that was great, but most of it has been put on English Muffins. It is good good good. I got my lemons from a trip to Reno (costco) and some from our local Whole Foods Store. Anyone that has not tried these lemon is really missing a treat. The juice makes the best Vinegarette.

  5. Sherice says:

    Oh my, those are lookin’ mighty fine right now. I am such a sucker for coconut citrus combos~ can’t wait to try these! Thanks for sharing:)

  6. mmmm, I may actually try this with limes…I got some in my produce co-op last time and haven’t used them up.

  7. I LOVE lemon bars…I can’t wait to try these!

    I guess I’m a little old fashioned as I’ve never baked with parchment paper…do I have to line the pan with it or can I simply grease the pan?

  8. Carolyn says:

    Made this for the super bowl party & it was a big hit! Thanks for sharing.

  9. Just pinned these b/c they look and sound amazing! Coconut crust + lemon…perfect pairing. And the layers, the distinction, the clean cuts, gorgeous job on the photography as well!

    • Kelley says:

      Awe, thanks. This is an old recipe too and I cringe looking at some of my older photos. The photos do not do these bars justice, the are SO good!

  10. It would be so amazing to have a meyer lemon tree. I hope I do one day. I love lemon bars. The addition of coconut sounds great!

  11. Kathy F says:

    These are amazingly delicious! The coconut really makes this recipe so much better than other lemon bars. Love them!

  12. Patty says:

    This was my 1st recipe using Meyer lemons and then turned out great! Thanks for a great recipe:D

  13. Am baking them now, they smell wonderful . Will let you know how they turned out .

  14. mary tysdal says:

    They are delicious, I used half coconut oil in the crust, and turns out great!!! My family asked for a lemon bar for the fourth of July, and it didn’t let them down..

  15. Minerva says:

    These sound so-o- gooood! I love ANY thing lemony. Could these be made with an almond flour crust? I have gluten-intolerance so I won’t be able to use the wheat flour.

  16. […] from this recipe here at Mountain Mama […]

  17. Hillary says:

    is the coconut unsweetened or sweetened? I want to make these for Fathers’Day, but I’m sure this distinction is important.

Leave a Reply

Your email address will not be published. Required fields are marked *