Raspberry-Coconut Lemon Bars

Short Bread Crust:

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 cup all purpose flour (I recommend not using whole wheat flour. The texture and flavor don’t compare.)
• Pinch of cinnamon, salt and lemon zest

Topping:

• 1 cup sugar
• 2 TBS Flour
• 1/2 tsp baking powder
• pinch of salt and cinnamon
• 1 whole large egg and 1 large egg white
• 1/4 cup fresh squeezed lemon juice and the zest of 1 lemon
• 1 1/2 cup frozen raspberries
• 1/2 cup shredded coconut

1. Pre-heat oven to 350 and coat a 8×8 inch pan with non-stick cooking spray
2. In a large bowl combine butter and sugar until creamy. Mix in flour, salt, cinnamon and lemon zest until the mixture resembles small crumbles.
3. Evenly press the mixture into the pan and bake 8-10 until the edges are golden.
4. Whisk together flour, sugar, baking powder, salt  and cinnamon until combined.
5. Whisk in eggs one at a time.
6. Whisk in lemon zest and juice.
7. When crust is done in the oven, top with berries and coconut. Pour the lemon mixture over the top and bake for 30 minutes.
8. Allow to cool completely before serving.

These bars were easy and satisfying. I recommend using all purpose flour for the crust. Whole wheat flour has a different taste and texture that detracts from the traditional shortbread flare. I put a few of these in the freezer and thought they were even more amazing when completely firm!

Enjoy,

Nora