Lemon Coconut Cream Bars

🍋 Lemon Coconut Cream Bars

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 full crackers)

• 1/2 cup shredded sweetened coconut

• 1/3 cup granulated sugar

• 1/2 cup (1 stick) unsalted butter, melted

For the filling:

• 1 can (14 oz) sweetened condensed milk

• 1/2 cup sour cream or Greek yogurt

• 1/2 cup fresh lemon juice (about 3–4 lemons)

• 1 tablespoon lemon zest

• 1/2 teaspoon vanilla extract

For the topping (optional):

• 1 cup heavy cream, whipped OR whipped topping

• Toasted coconut flakes or lemon zest for garnish

Instructions:

1. Prepare the crust:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.

2. In a bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Stir until mixture resembles wet sand.

3. Press the mixture firmly into the bottom of the prepared pan to form a crust.

4. Bake for 8–10 minutes until golden and set. Let cool slightly.

2. Make the lemon filling:

1. In a medium bowl, whisk together sweetened condensed milk, sour cream (or Greek yogurt), lemon juice, lemon zest, and vanilla extract until smooth.

2. Pour the mixture over the cooled crust and spread evenly.

3. Bake again:

1. Bake at 350°F for 15–18 minutes, just until the center is set (a slight jiggle is okay).

2. Cool to room temperature, then refrigerate for at least 3 hours (or overnight) to firm up.