Imagine a dessert that captures the essence of a tropical paradise and a summer day in one single bite - our Lemon Squares with Coconut are exactly that magical treat! These irresistible squares combine the zesty brightness of fresh lemons with the subtle, sweet crunch of coconut, creating a dessert that's both tantalizing and sophisticated. Whether you're looking to impress guests or treat yourself to a moment of pure culinary bliss, these lemon squares are about to become your new favorite recipe.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/2 cup shredded coconut
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal of the lemon squares.
- In a medium mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of powdered sugar, and 1/4 teaspoon of salt. Mix well to ensure all dry ingredients are evenly distributed.
- Add 1/2 cup of unsalted butter, softened to room temperature, to the dry mixture. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs.
- Press the crumbly mixture evenly into the bottom of the prepared baking pan to form the crust. Make sure to pack it down firmly for a solid base.
- Bake the crust in the preheated oven for about 20 minutes, or until it is lightly golden. While the crust is baking, prepare the lemon filling.
- In a separate mixing bowl, whisk together 2 large eggs and 1 cup of granulated sugar until well combined and slightly frothy.
- Add 1/4 cup of fresh lemon juice, 1/2 cup of shredded coconut, and 1/4 teaspoon of baking powder to the egg mixture. Mix until all ingredients are thoroughly combined.
- Once the crust is done baking, remove it from the oven and pour the lemon filling over the hot crust, spreading it evenly.
- Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and the edges are lightly browned.
- After baking, remove the pan from the oven and allow it to cool completely in the pan on a wire rack.
- Once cooled, refrigerate the lemon squares for at least 1 hour to help them firm up.
- Once chilled, cut the squares into 16 pieces. Optionally, dust the top with additional powdered sugar before serving for an elegant touch.
- Enjoy your delicious lemon squares with coconut as a refreshing dessert!
Tips
- Use fresh lemon juice for the most vibrant flavor - bottled juice can't compare to the brightness of freshly squeezed lemons.
- Make sure your butter is at room temperature for easier mixing and a more uniform crust.
- Press the crust mixture firmly into the pan to create a solid, even base that won't crumble when cutting.
- Allow the bars to cool completely and chill in the refrigerator for at least an hour - this helps them set perfectly and makes cutting cleaner.
- For an extra touch of elegance, use a fine-mesh sieve to dust powdered sugar on top just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
