Coconut Lemon Bars with Marshmallow Frosting

How do I cope with an uber busy catering schedule?  Take off for a weekend get away in New York City smack dab in the middle of the chaos, of course. 🤣  I was actually really hesitant about leaving during such a busy time but we had an opportunity that we just couldn't pass up.  We were invited to attend the wedding of a very special man who also happens to be a very special guy. 🤵🤣

The wedding was in Jersey City, New Jersey and it was an absolutely magnificent affair.  It was an honor to be guests and to witness the union of these two special people.  We had so much fun at the wedding and before and after the nuptials, we spent our time taking in the sights of Jersey City and New York City. 🍎

My vacation motto: the best vacations are the ones where you arrive back home -  completely exhausted.  😂  There's never any shortage of adventures with these friends.  We walked a LOT, ate way too much delicious food, took lots of pictures and most importantly, made lasting memories with lifelong friends.  

I have plenty of pictures from the wedding but I'll save those for another post. 😅  Weddings are special and they remind me of how lucky I am to be married to the love of my life.  Sometimes we process things differently and we have vastly different definitions of term "organized" but despite all of that - there's no doubt in my mind that he's my person.  🤣  

There's just something about being around young love and newlyweds that's infectious.   The union between two people who were just meant to be together.  Two people as compatible as peanut butter and jelly, cookies and milk ... coconut macaroon and lemon squares.  😂😂  (Arguably, that was my worst transition to a recipe EVER.) 😅  Yes, I just compared this lovely, young couple to a coconut lemon square.  🤦🏻‍♀️  Regardless, this tart lemon square on top of a coconut macaroon inspired crust is a match made in heaven.  

Coconut Lemon Bars with Marshmallow Frosting
Crust
2 large egg whites
1 Tablespoons sugar
2 cups sweetened flaked coconut

Lemon Curd
1 1/2 cups sugar
1/2 cups flour
2 Tbsp. cornstarch
1/2 tsp. salt
4 large egg yolks
1 Tbsp. grated lemon zest
1 cup fresh lemon juice

Marshmallow Frosting
4 large egg whites
1/2 cup sugar
1/2 tsp. cream of tartar
1/2 tsp. vanilla extract

For crust, beat the egg whites and sugar until frothy.

Mix in coconut. 

​Spread the mixture into a parchment lined 8" square pan. 

Bake until golden brown, 15 to 20 minutes at 375.

Whisk together the sugar, flour, cornstarch, and salt for curd. 

Add the egg yolks, lemon zest, and juice and whisk to combine. 

Spread over the crust and bake until set, 25 to 35 minutes.

Let cool to room temperature, then refrigerate until chilled.

Whisk together the reserved egg whites, sugar, and cream of tartar in bowl of standing mixer.

Set the bowl over a saucepan of simmering water and cook until the sugar is dissolved and the whites are very warm to the touch.

Remove from heat.  Beat with flat beater until soft, glossy peaks form. Beat in the vanilla.

Slice into squares. 

Top each with meringue. 

I love macaroons.  I love lemon squares.  So naturally, I love these Coconut Lemon Bars.  Add a dollop of marshmallow meringue and you've got quite possible the most perfect Springtime dessert ever.  🍋
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Ciao!

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