Hey there, lovelies! Get ready to tantalize your taste buds with my Coconut Ginger Lemon Bars recipe! 🍋🥥 Imagine a buttery crust with a hint of coconut, topped with a luscious layer of zesty lemon filling infused with a touch of ginger for that extra zing. These bars are like a burst of sunshine on a plate, perfect for brightening up any gathering or simply treating yourself to a sweet and tangy delight. And the best part? They're super easy to make, so you can whip up a batch in no time and enjoy a taste of summer all year round. Cheers to deliciousness! 🌞
Vibe: "Walking on Sunshine" by Katrina and the Waves? It's an upbeat and cheerful song that perfectly captures the joyful and vibrant atmosphere of springtime. The catchy melody and uplifting lyrics will put you in the mood for baking these Coconut Ginger Lemon Bars while spreading positivity and good vibes in your kitchen. So turn up the volume, dance around, and let the music inspire you to create delicious treats that celebrate the season!
Ingredients:
For the crust:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shredded coconut
1 teaspoon ground ginger
For the lemon filling:
1 + 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
2/3 cup freshly squeezed lemon juice (from about 4-5 lemons)
Zest of 2 lemons
1 teaspoon vanilla extract
1 teaspoon ground ginger
For topping:
1/2 cup toasted coconut flakes
Fresh raspberries, for garnish
Instructions:
1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
2. Prepare the crust: In a mixing bowl, beat together the softened butter and granulated sugar until creamy and smooth. Gradually add the flour, salt, shredded coconut, and ground ginger, mixing until a crumbly dough forms. Press the dough evenly into the bottom of the prepared baking pan.
3. Bake the crust: Place the pan in the preheated oven and bake the crust for 20-25 minutes, or until it's lightly golden brown around the edges. Remove from the oven and set aside.
4. Make the lemon filling: In a separate mixing bowl, whisk together the granulated sugar and flour. Add the eggs, lemon juice, lemon zest, vanilla extract, and ground ginger, and whisk until well combined and smooth.
5. Pour the filling over the crust: Once the crust has baked and slightly cooled, pour the lemon filling over the warm crust, spreading it evenly.
6. Bake the bars: Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden brown.
7. Cool and chill: Allow the lemon bars to cool completely in the pan on a wire rack. Once cooled, refrigerate the bars for at least 1-2 hours, or until chilled and firm.
8. Top and serve: Just before serving, sprinkle the toasted coconut flakes evenly over the chilled lemon bars. Garnish with fresh raspberries for a pop of color and additional freshness.
9. Slice and enjoy: Use a sharp knife to cut the chilled lemon bars into squares. Serve and enjoy these delightful coconut lemon bars with fresh raspberries and ginger, and savor the burst of flavors in every bite!
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