Coconut Lemon Squares
Infuse your dessert repertoire with a tropical twist with these irresistible Coconut Lemon Squares! This recipe combines a buttery shortbread crust with a luscious, tangy lemon filling, all crowned with a golden layer of sweetened shredded coconut for a delightful crunch. The zesty lemon juice and fresh lemon zest create a vibrant citrus punch, perfectly balanced by the delicate sweetness of the topping. These squares are easy to prepare with simple, pantry-friendly ingredients and come together in under an hour. Perfect for summer gatherings, potlucks, or as an anytime indulgence, these chilled treats are finished with a dusting of powdered sugar for a picture-perfect presentation. Experience the magic of tropical citrus bliss in every bite!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 1 teaspoon salt
- 3 large eggs
- 120 milliliters freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 200 grams granulated sugar (for filling)
- 30 grams all-purpose flour (for filling)
- 100 grams sweetened shredded coconut
- 15 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a mixing bowl, cream together the unsalted butter and 100 grams of granulated sugar until light and fluffy.
Gradually mix in 250 grams of all-purpose flour and 1 teaspoon of salt until the mixture forms coarse crumbs.
Press this shortbread mixture evenly into the bottom of the prepared baking pan to create the crust. Prick the crust lightly with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, 120 milliliters of fresh lemon juice, 2 tablespoons of lemon zest, and 200 grams of granulated sugar until smooth.
Sift in 30 grams of all-purpose flour into the lemon mixture and whisk until fully combined.
Pour the lemon filling over the slightly cooled crust, spreading evenly.
Sprinkle the sweetened shredded coconut evenly over the top of the lemon filling.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the coconut topping is golden brown and the filling is set.
Remove the pan from the oven and allow the Coconut Lemon Squares to cool completely in the pan. Then, transfer to the refrigerator to chill for at least 1 hour.
Using the parchment paper overhang, lift the squares out of the pan and onto a cutting board. Dust the top with powdered sugar, slice into 12 even squares, and serve.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 28.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
