The buttery crust and tart filling of traditional lemon bars, with a coconut twist!
This recipe was developed in partnership with the American Butter Institute.
Here in Moab we have been enjoying the most dreamy pre-spring weather. It’s been sunny, warm, and today I even got to break out my flip flops. Hooray! We’re still in our first year here so I’m not really sure if this is normal or not, but I sure hope this isn’t just a big tease.
Even though lemon is a winter fruit, March is always when I start craving it nonstop. I think it’s because lemon reminds me of sunshine and right about now is when I want nothing but sunshine.
Winter be gone!
These lemon bars are pretty standard except for the addition of one simple ingredient— toasted coconut! There’s toasted coconut ground right into the buttery shortbread crust and even more sprinkled on top after the bars have baked. It adds a wonderful nutty flavor, and also brings a little tropical flair to the already bright and sunny bars.
I think I could eat these all day, every day.
Can you tell I’m ready for spring and summer?
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.