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Ingredients

1 ⅓ cups all-purpose flour ¼ cup white sugar 1 tablespoon lemon zest ¼ cup ground almonds ½ cup softened butter ½ cup brown sugar ¼ cup white sugar 1 tablespoon all-purpose flour 1 teaspoon baking powder 2 eggs ⅓ cup flaked coconut, toasted 2 tablespoons lemon zest ¼ cup lemon juice

Nutrition Info

228.4 calories carbohydrate: 30.9 g cholesterol: 51.3 mg fat: 10.7 g fiber: 1.1 g protein: 3.4 g saturatedFat: 5.8 g servingSize: - sodium: 115.7 mg sugar: 18.4 g transFat: : - unsaturatedFat: : -

Preheat an oven to 350 degrees F (175 degrees C).
Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
Bake in the preheated oven until the crust is golden brown, about 20 minutes.
While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice, whisk until the sugars have dissolved, pour over the crust.
Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.

12 lemon bars

These are so easy. Sweet and tangy with a perfect shortbread crust.