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Julienne's lemon coconut bars

Julienne's lemon coconut bars
Gina Ferazzi / Los Angeles Times

Dear SOS: Prior to visiting the Huntington Gardens recently, I stopped at the Julienne Gourmet Market in San Marino and had the most amazing lemon squares — tart and flaky, and with a filling that had both lemon and coconut! ... Read more

Total time: 1 hour, 15 minutes, plus cooling time | Serves 12 to 16


  • 2 cups (8 1/2 ounces) unbleached flour
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes

Step 1Heat the oven to 350 degrees. Spray a 12-by-9-inch baking pan with nonstick spray. Mix the flour and powdered sugar in a food processor to blend. Add the butter and pulse until the mixture resembles a coarse meal. Sprinkle the mixture over the prepared baking pan and press the dough evenly over the bottom of the pan. Bake until the crust is golden, about 20 minutes. Transfer the pan to a rack, and cool completely.

Lemon coconut bars

  • 2 3/4 cups granulated sugar
  • 6 extra-large eggs
  • 1 cup fresh lemon juice
  • Zest of 3 large lemons (about 1 1/2 tablespoons)
  • 2/3 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups flaked sweetened coconut
  • Prepared crust
  • Powdered sugar, for garnish, if desired

Step 1Heat the oven to 350 degrees.

Step 2In a large bowl, whisk the granulated sugar and eggs until blended. Whisk in the lemon juice and lemon zest, then whisk in the flour and baking powder. Fold in the coconut. Transfer the mixture to the cooled crust.

Step 3Bake until the top is golden brown and the filling is just set in the center when the pan is gently shaken, about 40 minutes. Transfer the pan to a rack, and cool completely. Dust the top with powdered sugar. Cut into squares. Transfer the lemon bars to a platter and serve.

Note: Adapted from the cookbook "Celebrating With Julienne."


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