Ingredients
To make these delicious Lemon Coconut Cream Squares, you’ll need the following ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup shredded sweetened coconut
For the Topping:
- 1/2 cup shredded sweetened coconut
- Powdered sugar for dusting (optional)
Kitchen Equipment Needed
To prepare these Lemon Coconut Cream Squares, you’ll need the following kitchen equipment:
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Whisk
- 8-inch square baking pan
- Parchment paper (optional)
- Zester or grater
- Knife
Directions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line an 8-inch square baking pan with parchment paper or grease it well.
- Make the Crust:
- In a mixing bowl, combine the flour, granulated sugar, and melted butter.
- Mix until well combined and press the mixture evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 15 minutes, or until lightly golden.
- Prepare the Filling:
- While the crust is baking, prepare the filling.
- In a large mixing bowl, whisk together the granulated sugar, flour, and baking powder.
- Add the eggs, lemon juice, and lemon zest, and whisk until smooth.
- Stir in the shredded coconut.
- Assemble and Bake:
- Pour the lemon coconut filling over the baked crust.
- Sprinkle the additional 1/2 cup of shredded coconut evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set and the coconut topping is golden brown.
- Cool and Serve:
- Allow the Lemon Coconut Cream Squares to cool completely in the pan.
- Once cooled, remove from the pan and cut into squares.
- Dust with powdered sugar before serving, if desired.
Tips and Variations
- Citrus Twist: Add a bit of lime or orange zest to the filling for a citrusy twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
- Nuts: Add a handful of chopped nuts, such as almonds or macadamia nuts, to the crust for extra crunch.
- Coconut Cream: For an even creamier texture, add a tablespoon of coconut cream to the filling mixture.
Storing Leftovers
Store any leftover Lemon Coconut Cream Squares in an airtight container in the refrigerator for up to 5 days. These squares also freeze well; wrap them individually in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Food and Drink Pairings
These Lemon Coconut Cream Squares pair wonderfully with a variety of beverages. Enjoy them with a cup of hot tea or coffee for a delightful afternoon treat, or serve them with a chilled glass of lemonade or iced tea for a refreshing summer dessert. They also pair well with a light, fruity wine or a sparkling beverage.
FAQ
Can I use bottled lemon juice? While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just be sure to adjust the sweetness if needed.
What if I don’t have sweetened shredded coconut? You can use unsweetened shredded coconut and add a bit more sugar to the filling if you prefer.
Can I make these squares ahead of time? Yes, these squares can be made a day in advance and stored in the refrigerator until ready to serve.
How do I prevent the crust from becoming soggy? Be sure to bake the crust until it’s lightly golden before adding the filling. This will help create a barrier and prevent the crust from becoming soggy.
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