There is coconut in this lemon bar recipe, but rest assured it is not a dominant flavor. If you would like, you can also up the amount of zest for a more prominent lemon flavor.
Not bad! I liked the mix of lemon and coconut, although I think I would use shredded coconut next time, or pulse the flakes a few times in the food processor to reduce the size, as I think the texture would be more pleasing without large flakes in every bite. (Also, I used unsweetened coconut, I can't imagine using sweetened--it would be overkill in this!) The consistency was great. The only real complaint is that I could taste the flour in the crust, and that wasn't ideal. I'll try to fix that if I make this again.
Read MoreI tried this recipe because my family loves lemon bars and adding coconut sounded delicious. But there’s so much wrong with this recipe. It says to combine eggs, lemon juice, lemon zest, flour, sugar and baking soda. If you add flour to eggs, it will clump up. First, the eggs need to be gently beaten. Then, the sugar, flour and baking soda need to be combined before adding to the eggs. Lemon juice should never be added to eggs. It can make the eggs curdle. It also says to use 1 cup of coconut. But it doesn’t specify sweetened or unsweetened. And as the first reviewer stated; the coconut was chewy. I always ALWAYS toast my coconut before adding to any recipe. The flavor is so much better and the coconut isn’t chewy.
Read MoreI tried this recipe because my family loves lemon bars and adding coconut sounded delicious. But there’s so much wrong with this recipe. It says to combine eggs, lemon juice, lemon zest, flour, sugar and baking soda. If you add flour to eggs, it will clump up. First, the eggs need to be gently beaten. Then, the sugar, flour and baking soda need to be combined before adding to the eggs. Lemon juice should never be added to eggs. It can make the eggs curdle. It also says to use 1 cup of coconut. But it doesn’t specify sweetened or unsweetened. And as the first reviewer stated; the coconut was chewy. I always ALWAYS toast my coconut before adding to any recipe. The flavor is so much better and the coconut isn’t chewy.
Not bad! I liked the mix of lemon and coconut, although I think I would use shredded coconut next time, or pulse the flakes a few times in the food processor to reduce the size, as I think the texture would be more pleasing without large flakes in every bite. (Also, I used unsweetened coconut, I can't imagine using sweetened--it would be overkill in this!) The consistency was great. The only real complaint is that I could taste the flour in the crust, and that wasn't ideal. I'll try to fix that if I make this again.