Grpa Lemon Coconut Squares
Brighten up your dessert table with these irresistible Grpa Lemon Coconut Squares, a tangy twist on the classic lemon bar! Bursting with the zesty flavors of fresh grapefruit and lemon, these squares feature a buttery coconut-infused crust topped with a luscious citrus filling, perfectly balanced between sweet and tart. A sprinkle of powdered sugar and toasted shredded coconut adds a delightful finishing touch, making them as eye-catching as they are delicious. With just 20 minutes of prep time, this easy-to-make treat is perfect for summer gatherings, brunch spreads, or anytime you’re craving a pop of citrusy sweetness. These bite-sized delights are sure to impress, offering the perfect combination of bright fruit flavors, creamy textures, and a subtle tropical hint of coconut.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.5 cup shredded unsweetened coconut
- 4 pieces large eggs
- 0.5 cup grapefruit juice (freshly squeezed)
- 0.25 cup lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 1 teaspoon grapefruit zest
- 1.25 cups granulated sugar (for filling)
- 0.25 cup all-purpose flour (for filling)
- 0.25 cup powdered sugar
- 0.25 cup shredded unsweetened coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a medium bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.
Add 2 cups of flour and 1/2 cup of shredded coconut to the butter mixture. Mix until the dough comes together.
Press the dough evenly into the prepared baking dish to form the crust.
Bake the crust in the preheated oven for 15 minutes or until it is lightly golden. 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, grapefruit juice, lemon juice, grapefruit zest, lemon zest, and 1 1/4 cups of granulated sugar.
Add 1/4 cup of flour to the filling mixture and whisk until smooth and combined.
Pour the filling over the warm crust and return to the oven.
Bake for 25 minutes, or until the filling is set and slightly firm to the touch.
Remove from the oven and allow to cool completely in the pan on a wire rack.
Once cooled, sprinkle the top with powdered sugar and an additional 1/4 cup of shredded coconut for a decorative touch.
Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 625.2 g | 227% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 396.1 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 216 mg | 17% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1146 mg | 24% | |
*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.
