Recipe: A fruit-filled feast

How do Lemon, Almond and Coconut Bars sound? Delicious! Here Mercy Fenton shares her recipe
Recipe: A fruit-filled feast

Lemon, Almond and Coconut Bars

Both these delicious fruit-filled bars are easy to make, and both require a similar method. The lemon and coconut squares are zingy with a super-creamy lemon layer topped off with fluffy coconut. The rhubarb bars are just sweet enough for the tart rhubarb and such a lovely colour too. The fabulous thing about the rhubarb bars is that they work really well with fresh or frozen rhubarb. They are particularly pretty with pink forced rhubarb — available this time of year. 



30gr caster sugar

180gr cream flour

60gr icing sugar

40gr blanched almonds — toasted and roughly chopped

1 tsp grated lemon zest

175gr cold butter diced


3 large free-range eggs

300gr sugar

50gr desiccated coconut

60ml lemon juice

30gr cream flour

1 tsp lemon zest

½ tsp baking powder


  • Line a square tin 9x9 inches with parchment paper, allowing two ends to go over the sides to help remove the bars from the tin once cooked.
  • In a food processor, combine the flour, icing sugar, almond and lemon zest, then process until nuts are finely chopped.
  • Add butter; pulse just until mixture is crumbly.
  • Press into the prepared baking pan.
  • Bake at 350C for 20 minutes until golden brown.
  • Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder, pour over the hot crust.
  • Bake until light golden brown and set, 20-25 minutes.
  • Cool in the tin on a wire rack. Dust with confectioners’ sugar. Cut into squares.

Rhubarb & Macadamia Bars

  • Line a square tin 9x9 inches with parchment paper allowing two ends to go over the sides to help remove the bars from the tin once cooked.
  • Pre-heat the oven to 170C.


9 Portions

150gr cream flour

40gr icing sugar

115gr cold butter diced

200gr sugar

2 large free-range eggs

2 cups diced rhubarb

80gr Macadamia nuts roughly chopped


  • Bake the macadamia in the oven until golden brown 8 to 10 minutes.
  • In a large bowl combine 100gr flour and the icing sugar.
  • Cut in butter until crumbly. (Or do this on pulse in a food processor). Stop once the butter is combined but the mix is still crumbly.
  • Press evenly into the prepared tin, bake for 13-15 minutes or until edges are lightly browned.
  • In a large bowl, combine sugar and remaining flour.
  • Add eggs, and then mix in the rhubarb, and macadamia.
  • Pour over the baked base. Bake 30-35 minutes longer or until set. Cool in the tin on a wire rack. Lift out carefully when cold and cut into bars.

You can email Mercy Fenton at

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