These Tropical Lemon Bars take the traditional lemony treat and gives them a vacation vibe. Loaded with coconut and macadamia nuts, they’re a fun twist a classic dessert.
Growing up lemon bars were a huge hit in my family, more specifically my Grandma’s lemon bars. Spoiler alert, these aren’t as good as Grandma’s. I think we can all agree it’s a scientific fact that Grandmothers cook with magic. Everything they make is worlds better than when you try to recreate it. However, these lemon bars have a tropical twist which makes them super delicious. Almost as good as Grandma’s!
My fondest memory of my Grandma’s lemon bars was at a family party by my parents pool. All my counsins were there and we had an amazing day splashing in the pool. When Grandma brought out the lemon bars my cousin Kate was by far the most excited. At about two years old, she sat there eating the top custard off and throwing the crusts back on the plate. Covered in powdered sugar and lemon custard she was about as happy as a person can be!
Like Kate, I’m also not a big crust person. So I decided to leave it out! I still wanted some sort of texture to these bars. So instead of making a crust I chopped up some Enjoy Life Foods Vanilla Honey Graham Cookies and macadamia nuts and just mixed them right in the custard. I just coated them in some coconut oil to prevent them from being soggy. It turned out amazing, these tropical bars just focus on the amazing lemon custard that was always my favorite part!
- Serves: 16 pieces
- Serving size: 1 piece
- Calories: 158
- Fat: 7.4 g
- Sugar: 17 g
- Fiber: 0.5 g
- Protein: 1.9 g
- 2 Lemons, Zested
- 4 Lemons, Juiced
- ½ Cup Honey
- ½ Cup Applesauce
- ½ Cup Sugar
- ½ Cup Tapioca Starch
- 4 Eggs
- 4 Vanilla Honey Graham Cookies
- ½ Cup Macadamia Nuts, Chopped
- 3 Tablespoons Coconut Oil
- 2 Tablespoon Shaved Coconut
- Combine fthe lemon juice, zest, sugar, honey, applesauce, tapioca starch and eggs
- Mix until smooth
- Toss the cookies and nuts in coconut oil
- Add to lemon mixture
- Pour in greased 8X8 pan
- Top with shaved coconut
- Bake 325F for about 35 minutes until custard is set
Disclosure: I was provided free product for this review, all opinions are my own.