Creamy Coconut Lemon Squares
Delightful lemon squares with a creamy coconut base, perfect for gatherings and cozy evenings.
Ingredients
For the crust
- 1.5 cups all-purpose flour Standard flour for baking.
- 0.5 cups powdered sugar For a sweet crust.
- 0.5 cups unsalted butter Can substitute with coconut oil for a dairy-free option.
For the lemon coconut filling
- 1 cup sweetened shredded coconut Provides texture and sweetness.
- 2 large eggs Bind the ingredients together.
- 1 cup granulated sugar Sweetens the filling.
- 0.5 cups fresh lemon juice About 3-4 lemons needed.
- 0.25 cups all-purpose flour Helps thicken the filling.
- 2 zests lemons Enhances the lemon flavor.
- 0.25 teaspoons baking powder Helps the filling rise.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour and powdered sugar for the crust.
- Gradually cut in the butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of an 8x8-inch baking pan to form a crust.
Baking the Crust
- Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden.
Making the Filling
- In another bowl, whisk together the eggs and granulated sugar until well combined.
- Stir in the lemon juice, flour, lemon zest, and baking powder.
- Fold in the shredded coconut.
Combining and Final Baking
- Once the crust is ready, pour the lemon filling over it.
- Return to the oven and bake for an additional 25-30 minutes or until the center is set and a toothpick comes out clean.
Cooling and Serving
- Allow the squares to cool in the pan for at least an hour before slicing.
- Dust with additional powdered sugar before serving, if desired.
Notes
Consider substituting sweetened shredded coconut with unsweetened varieties if watching sugar intake. Timing is key; don’t skip the cooling step for proper texture. To achieve a firmer texture, reduce the lemon juice by 1-2 tablespoons.