Zesty lemon bars with a coconut meringue topping on a buttery crust—an indulgent, Florida-inspired treat perfect for teatime or dessert. When I joined Marriott, this recipe was shared by Chef Oswald at the Marriott Harbor Beach, Fort Lauderdale as a favourite of Mr Marriott when visiting. Seeing his recent Lemon birthday cake, reminded me of these!
The original recipe is included below in the notes.

Mr. Marriott's Lemon Bars (Princesse Bars)

The original recipe is included below in the notes.

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Keyword: Lemon, Cookies, Meringue, Coconut

Category: Baking, Pastry

Course: Afternoon Tea, Cookies

Cuisine: American

Prep Time: 10

Cook Time: 1

Cooling time: 1

Total Time: 2 10

Servings: Pieces

Calories: 204kcal

Author: MJF

Cost: £10

Equipment

1 Baking Tray 9x13 inches
3 Mixing Bowls
1 Whisk
1 Rubber Spatula
1 Cooling Rack

Ingredients

Shortcrust Pastry / Cookie Base

200 g Plain Flour 1⅔ Cups
100 g 7 Tbsp Unsalted Butter, Cold and Diced 7 Tbsp
50 g Granulated Sugar ¼ Cup
1 each Egg Yolk
1-2 Tbsp Cold Water as needed
Shortcut: You can also use store-bought shortcrust or sugar cookie dough to save time.

Lemon Filling

Use your favourite lemon curd or filling or use this quick version:
4 each Large Eggs
200 g Granulated Sugar 1 Cup
2 Tbsp Plain Flour
1 each Zest of Lemon
120 ml Lemon Juice ½ Cup
60 g Butter, melted 4 Tbsp

Meringue-Coconut Topping

2 each Egg Whites Large, Approx. 60g
50 g Granulated Sugar ¼ Cup
170 g Powdered (Icing) Sugar 1½ Cups
170 g Sweetened Flaked Coconut, chopped 2 Cups

Instructions

Preheat oven to 190°C (375°F). Line a 9x13 inch tray with baking parchment.

Make the Shortcrust Base:

Rub butter into flour until mixture resembles breadcrumbs.
Stir in the sugar, then egg yolk and a little cold water,lighlty mixing to form a dough.
Press the dough evenly into the lined tray. Prick with a fork.
Bake for 10–12 minutes, until pale golden. Let cool slightly.

Prepare the Lemon Filling:

Whisk eggs with sugar until combined.
Stir in flour, lemon zest, juice, and melted butter.
Pour over the pre-baked crust and return to the oven.
Bake for 15–20 minutes, or until just set.

Make the Meringue-Coconut Topping:

Whisk egg whites to soft peaks, gradually adding the granulated sugar.
Gently fold in powdered sugar and chopped coconut.
Spread the mixture evenly over the lemon filling.

Final Bake:

Return the tray to the oven and bake for 15–20 minutes, or until the top is golden and crisp.
Cool completely in the pan, then lift out and cut into 24 bars.

Notes

Optional Enhancements

Dust with extra icing sugar before serving.
Add a pinch of salt to the meringue to balance the sweetness.
Toast the coconut lightly before folding it in for added depth.

ORIGINAL RECIPE:
Yield: 1 Sheet pan
Ingredients
Short Crust/Cookie Dough
Lemon Filling (4 lbs per pan)
1 lb. Egg Whites
8 oz. Granulated Sugar
1 lb. 8 oz. Powdered Sugar
1 lb. 8 oz. Macaroon Coconut, chopped flaked
Method
Line a sheet pan with the dough and pre-bake.
Spread the lemon filling evenly over the pastry.
Whip the egg whites and sugar to meringue.
Fold in the powdered sugar and coconut.
Spread 4 lbs 8 oz. of this mixture evenly on top of the lemon filling.
Bake at 375°F/190°C until golden brown.
Cool and release from the sheet pan.
Cut into desired shaped bars.

Nutrition

Mr. Marriott’s Lemon Bars (Princesse Bars)