Coconut Strawberry and Lemon Bars

Spring and summer are ideal seasons to mix fruits and the combination of strawberry and coconut is just perfect! 10 minutes to make, simple and great – that’s how I describe this cute coconut strawberry and lemon bars recipe. Here are the directions:


For the crust:

  • ½ cup almond flour
  • 1 cup shredded coconut
  • A pinch of salt
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 egg white
  • 10 fresh strawberries, chopped

For the filling:

  • 3 eggs, plus 2 egg yolks
  • 1 tablespoon honey
  • ⅓ cup almond flour
  • ½ cup lemon juice
  • 2 tablespoons lemon zest
  • shredded coconut, to sprinkle



To make the crust:

  • Preheat the oven to 400°F/200°C/Gas Mark 6. Line a 9 by 5-inch loaf pan with a little-oversized parchment paper.
  • In a medium saucepan, over medium heat, melt the coconut oil, then add shredded coconut, honey, almond flour, and a pinch of salt.
  • Stir until well incorporated and remove from the heat. Allow cool to room temperature and apply the strawberries.
  • Next, add 1 egg white to the mix and stir. Spread over the bottom of the prepared pan and press evenly.
  • Bake for 20 minutes. Remove (and reduce the oven to 375°F); let the cake cool. In the meantime, prepare the filling.

To make the filling:

  • Using an electric mixer, whisk together the eggs and egg yolks until smooth and frothy.
  • Apply the honey, lemon juice, lemon zest, and almond flour and whisk until well-combined.
  • Pour the filling over the crust, place in the oven and bake for another 20 minutes (or until set).
  • Let it cool completely. Before serving, cut into squares and sprinkle with shredded coconut.
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