Lemon Bars
Ingredients
-
6 tablespoons dried unsweetened shredded coconut
-
¾ cup melted unsalted butter
-
6 tablespoons sugar
-
1½ teaspoons vanilla extract
-
¾ teaspoon salt
-
1½ cups all-purpose flour
-
nonstick cooking spray
Tools
-
strainer
-
2 large bowls
-
whisk
-
measuring cups
-
measuring spoons
-
spatula
-
June Pan
-
cooling rack
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Prepare the coconut
Spread the coconut on the June Pan.
6 tablespoons dried unsweetened shredded coconut
June Pan
measuring spoons
Toast the coconut
Place the June Pan on the middle shelf of the June Oven and bake the coconut 4 minutes, until it is golden brown. June will notify you when the coconut is ready. Set aside to cool slightly.
Start the dough
Combine the melted butter, sugar, vanilla and salt in a large bowl. Whisk until the butter is fully incorporated.
¾ cup melted unsalted butter
6 tablespoons sugar
1½ teaspoons vanilla extract
¾ teaspoon salt
large bowl
whisk
Add the dry ingredients
Add the flour and toasted coconut. With a spatula, stir the dough until it comes together. The dough will be very sandy and may appear a little greasy.
1½ cups all-purpose flour
spatula
measuring cups
Preheat the June Oven
With the shelf still in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Line the June Pan
Press the dough into the bottom and all the way up the sides of a June Pan.
Bake the crust
Bake the crust 18 minutes, until it’s a deep golden brown. June will notify you when the crust is ready.
Start the filling
While the crust bakes, make the filling. In a large bowl, whisk the sugar, flour and lemon zest until no lumps remain.
2 cups sugar
⅓ cup all-purpose flour
2 tablespoons lemon zest
large bowl
Add the lemon juice and eggs
Whisking constantly, slowly add the lemon juice. Add the eggs one at time, whisking until smooth after each addition. Continue whisking the filling until it is completely homogenous.
¾ cup lemon juice
5 large eggs
Remove crust and preheat the June Oven
Remove the crust from the June Oven and place on a cooling rack. With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
Add the filling
Carefully pour the filling onto the hot crust.
Bake the lemon bars
Carefully place the lemon bars on the middle shelf of the June Oven and bake for 15 minutes, until the filling is set. June will notify you when the bars are ready.
Cool, slice and serve the lemon bars
Remove the June Pan from the June Oven. Cool the lemon bars completely before slicing. If desired, refrigerate the lemon bars before slicing. Cut the cooled lemon bars into slices and serve. Dust with powdered sugar if desired.
