This recipe is a hit! My niece always snags the first one off the table. Definitely a crowd-pleaser.
Looking for a delectable dessert that combines the tanginess of lemon with the tropical sweetness of coconut? Look no further! Lemon Coconut Cream Squares are the perfect treat to satisfy your sweet cravings. With a buttery crust, creamy coconut filling, and a hint of zesty lemon, these squares are a delightful indulgence for any occasion. Whether you’re hosting a gathering or simply craving something sweet, these squares are sure to impress. In this article, we’ll dive into the ingredients, directions, and everything you need to know to whip up a batch of these mouthwatering treats.
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Ingredients:
| Ingredients | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Powdered sugar | 1/4 cup |
| Cold butter | 1/2 cup |
| Large eggs | 2 |
| Granulated sugar | 1 cup |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Freshly squeezed lemon juice | 1/4 cup |
| Lemon zest | Zest of 1 lemon |
| Vanilla extract | 1/2 teaspoon |
| Shredded coconut | 1 cup |
Instructions:
Let’s dive into the step-by-step process of creating these delightful Lemon Coconut Cream Squares:
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- Preheat Your Oven: Start by preheating your oven to 350 degrees F. Grease an 8×8-inch baking dish generously with butter or line it with parchment paper.
- Prepare the Crust: In a bowl, mix the all-purpose flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture into your prepared baking dish, creating an even layer.
- Bake the Crust: Slide the baking dish into the preheated oven and bake for about 15 minutes or until the crust is just turning golden. You want a firm base that is not overdone.
- Prepare the Filling: While the crust is baking, whisk together the eggs, granulated sugar, baking powder, salt, lemon juice, and lemon zest until well blended. Stir in the vanilla extract, then gently fold in the shredded coconut.
- Pour and Bake: Pour the coconut filling over the baked crust—there’s no need to let the crust cool. Return the pan to the oven and bake for 25-30 minutes, or until the center is set and the top is lightly golden brown.
- Cool and Serve: Once done, let the Lemon Coconut Cream Squares cool in the pan on a wire rack. Dust with additional powdered sugar for a fancy touch. Cut them into squares and serve them up to your heart’s content!
