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Lemon Coconut Cream Squares


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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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