Lemon Blueberry Coconut Bars

Lemon and blueberry is one of the best combos ever. But throw in a coconut-coated crust and now we're talking super delicious. This is a great light summer dessert, with just enough tang from the lemon and sweetness bursting from the berries. I'm sure it will be a hit at your next picnic or backyard barbecue!

To make crust combine flour, powdered sugar and salt in a bowl. Add butter pieces and vanilla then mix with hands until crumbly. (Alternatively, you can pulse the ingredients together in a food processor.) Press evenly into the bottom of a greased 8" baking pan.

Sprinkle with coconut, then

bake until lightly golden, about 18-20 minutes. Set crust aside.

To make filling whisk together eggs, lemon juice,

flour,

sugar, zest and salt. Sprinkle the blueberries over the crust,

then pour the lemon filling over the top.

Place into the oven and bake 15-18 minutes or until filling is set.

Cool completely. Just before serving, sprinkle with powdered sugar.

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Lemon Blueberry Coconut Bars

Crust:
1 cup flour
1/2 cup powdered sugar
1/2 cup sweetened shredded coconut
1/8 tsp. salt
1/2 cup cold butter, cut into small pieces
1/2 tsp. vanilla

Lemon Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 tsp. lemon zest
1/3 cup lemon juice
1 cup fresh blueberries

To make crust combine flour, powdered sugar and salt in a bowl. Add butter pieces, vanilla and coconut then mix with hands until crumbly. (Alternatively, you can pulse the ingredients together in a food processor.) Press evenly into the bottom of a greased 8" baking pan. Bake at 350 until lightly golden, about 18-20 minutes. Set crust aside.

To make filling whisk together eggs, sugar, flour and salt. Add lemon zest and juice and mix until combined thoroughly.

Pour lemon filling over the hot crust then sprinkle blueberries evenly on top of the filling.

Place into the oven and bake 15-18 minutes or until filling is set. Cool completely. Just before serving, sprinkle with powdered sugar.

Recipe Source: For the Love of Cooking