This recipe is a hit! My niece always snags the first one off the table
These Cream Squares with Lemon and Coconut are a delightful treat that combines a buttery crust with a tangy lemon filling and a sweet coconut topping. Perfect for any occasion, these squares are easy to make and always impress.
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Ingredients:
For the Crust:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Powdered sugar | 1/4 cup |
| Cold butter | 1/2 cup |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Large eggs | 2 |
| Flour | 1/2 teaspoon |
| Granulated sugar | 1 cup |
| Salt | 1/4 teaspoon |
| Fresh lemon juice | 1/4 cup |
| Lemon zest | 1 lemon |
| Vanilla extract | 1 teaspoon |
| Shredded coconut | 1 cup |
Instructions:
-
Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Combine flour and powdered sugar in a medium bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Press crust into an ungreased 8×8-inch baking dish.
- Bake for 15-20 minutes, or until lightly golden. Let cool.
-
Prepare the Filling:
- Beat eggs until light and frothy.
- Add flour, sugar, and salt; mix well.
- Stir in lemon juice, zest, and vanilla.
- Pour filling over the cooled crust.
-
Add Coconut Topping:
- Sprinkle shredded coconut over the lemon filling.
-
Bake and Cool:
- Bake for 20-25 minutes, or until filling is set and coconut is browned.
- Let cool completely in the pan.
- Chill for at least 1 hour.
-
Serve:
- Cut into squares and serve. Dust with powdered sugar, if desired.
