Air Fryer Lemon Bars

Air Fryer Lemon Bars

You have to prepare lemon cookie slices (15 large pieces altogether) when life hands you a lot of lemons. They call out to me, “Sunshine!” And they were delicious and puckering!

The chewy texture of the treat was achieved by including desiccated coconut into the shortbread foundation, and the aftertaste of the coconut perfectly complemented the flavor of the lemon filling.  Come on, let’s create some sun!

Snacks: Lemon-flavored Cookies fifteen five-by-eight-centimeter slices



  1. 200 grams of sugar
  2. 300g of organic unbleached all-purpose flour,
  3. 60g of desiccated coconut,
  4. and 200g of melted and cooled unsalted butter

Filling with lemons:

  1. Four eggs
  2. two yolks from eggs
  3. 50g of organic, unbleached all-purpose flour
  4. and 400g of sugar
  5. 1 tablespoon lemon zest and 250 milliliters of lemon juice (three medium-sized lemons)


Regarding the base:

  • Turn the air fryer on to (350). degrees Fahrenheit). Mix sugar, butter, flour, and desiccated coconut; whisk until mixture resembles coarse crumbs.
  • Line a 25 x 25 cm baking tray with nonstick paper and press the dough onto it. To prevent the filling from seeping into the foundation when it is subsequently poured in, firmly press into the corner and sides.
  • Bake for 20 minutes, or until well-browned.
    On a cooling rack, let it cool.
  • To bake the lemon filling, lower the Air Fryer’s temperature to 325 degrees Fahrenheit.
    To be filled:
  • Preheat the air fryer to 325 degrees Fahrenheit. Add the sugar, flour, lemon zest, and lemon juice after whisking the eggs and yolks. Beat until smooth.
  • Carefully pour the lemon mixture over the chilled cookie foundation, then bake for 20 minutes, or until the mixture just barely set; there is still some jiggle in the center of the filling.
  • Place it on a cooling rack and chill it for two hours or overnight until it becomes solid. Just before serving, dust with powdered sugar.

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