When I think of lemon bars, I think of my Grandma Betty, and her puckered lips and beaming smile after taking a bite of one of these tangy-sweet treats. She loved to make a batch, usually with lemon jello or pudding mix, and then refrigerate them so they were cool.
Inspired by Betty, I made these bars for a recent picnic and barbecue. (h/t Bon Appetit 2004) They’re a wonderful eggy-custardy texture on top, and the coconut in the crust makes adds a chewy, tropical dimension on the bottom. Sprinkle with powdered sugar and garnish with some red raspberries on a platter — turned out great.