A Taste Treat: Tropical Lemon Bars

When life gives you lemons, make lemon bars!  Usually lemon desserts are not at the top of my must-indulge list.  But today, I felt the need for the sweet, tart gooeyness that only a lemon bar can provide.  I adapted a classic (and easy!) lemon bar recipe to have a tropical twist.

This plate says, "What can you do with a lemon?"
How "parfait" for my new lemon bar recipe! 

Here's what you need:

• 1 cup of softened butter
• 1/2 cup of white sugar + 1 1/2 cups white sugar
• 2 cups all-purpose flour + 1/3 cup all-purpose flour
• 1/2 cup shredded coconut (toasted if you please)
• 1 teaspoon of vanilla extract
• 4 eggs (room temperature)
• 1/2 cup of lemon juice
• zest of one lemon and one lime

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine softened butter, 2 cups flour, 1/2 cup sugar, coconut and vanilla. The dough will be thick but press into the bottom of an ungreased 9x13 inch pan and try to make an even layer. 
3. Bake for 20 minutes or until just beginning to brown. Allow crust to cool to room temperature (about 20 minutes--but leave the oven on).
4. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/2 cup flour. Whisk in the eggs, lemon juice and citrus zest. Pour over the baked crust.
5. Bake for an additional 20-25 minutes. The bars will firm up as they cool. When they've reached room temperature, cut into squares, dust with powdered sugar and pop in the fridge.  I find these are best when chilled.