You may be getting tired of my obsession with mini desserts. They’re everywhere, I know, but I can’t help it. I mean, they’re adorable and the individual servings are perfect to satiate a sweet tooth without overdoing it. These lemon bars are kind of my bread and butter and I’ve made them so many times that I was looking for a way to shake it up. Since I have a giant supply of mason jars, and these eggnog mousse jars worked out so well to hand out, I thought it’d be the perfect change to an old favorite. They’ve been requested by friends and family many times and I am actually a tad apprehensive to post the recipe because I’ll be giving away my secret: these are so easy. So easy that I don’t deserve the praises and thanks that come when I bring them to an event. I guess the secret’s out (and now you can make them too, Aunt Beth!).

Ingredients
{Crust}
One cup (two sticks) melted butter
Two cups all-purpose flour
1/2 cup powdered sugar
1/2 cup granulated sugar

{Filling}
Four eggs
1/4 cup all-purpose flour
One teaspoon baking powder
1/2 teaspoon vanilla extract
Two cups granulated sugar
3/4 cup (approximately 3-4 lemons) freshly squeezed lemon juice
One cup shredded coconut

Directions
{Crust}
1. Preheat oven to 350°. Melt the butter. Sift the flour and sugars together. Combine the melted butter with the flour mixture and stir until combined, it will be crumbly
2. Press the crust into a well-buttered baking dish or mason jars (I used approximately 1/2 cup for each mason jar).
3. Bake for 15 minutes. If you’re using mason jars, place all the jars on a cookie sheet to bake.

{Filling}
1. Beat eggs together. Add in the flour, baking powder, and sugar.
2. Just before you’re ready to pour the mixture over the crust, stir in the lemon juice and then add the coconut.
3. Pour the filling over the crust. With the mason jars, I poured approximately 3/4 cup into each jar and the recipe made for seven jars.
4. Bake for 30 minutes or until lightly browned on top. Remove the jars from the cookie sheet and place on a cooling rack.
5. Once cooled, top with powdered sugar. Or for a très special treat, top with vanilla ice cream and fresh raspberries.