Coconut Lemon Bars

For 16 pieces
  • 200 g + 3 tbsp flour
  • 150 g Icing sugar
  • 20 g Cornstarch
  • Salt
  • 225 g softened butter
  • 2 organic lemons
  • 4 Eggs (size M)
  • 100 ml Milk
  • 250 g Sugar
  • 50 g Raspberries, currants, blueberries and blackberries
  • 50 g Desiccated coconut
  • Flour
  • cling film
  • baking paper
60 minutes
very easy
Put 200 g flour, powdered sugar, starch, 1 pinch of salt and butter in a bowl. Only with thatKnead the dough hook of the hand mixer, then knead quickly with your hands to form a smooth dough. Wrap in foil and refrigerate for about 30 minutes.
Line a square springform pan (approx. 24 x 24 cm) with baking paper, roll out the dough on a floured work surface and place in the springform pan. Pre-bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
manufacturer) for about 25 minutes.
In the meantime, wash the lemons with hot water, rub dry and peel thinly. Halve the lemons and squeeze out the juice (approx. 100 ml). Beat the eggs in a bowl with the whisk. Add milk, sugar, 3 tablespoons flour, 1 pinch of salt, 100 ml lemon juice and zest and stir in.
Take the dough out of the oven, pour the lemon mixture on top and bake for 20-25 minutes at the same temperature. Take the cake out of the oven and let it cool down on a wire rack for about 2 hours.
Sort the berries, wash them if necessary and let them drain. Strip the currants from the panicles. Halve the remaining berries. Cut the cake into pieces approx. 6 x 6 cm. Spread the berry mixture on top.
Sprinkle with cocoa flakes.
1 piece approx:
  • 310 kcal
  • 1300 kJ
  • 4 g protein
  • 16 g fat
  • 38 g carbohydrates


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