Luscious Lemon Coconut Meringue Squares
Bright, tropical flavors meet light, airy texture in these irresistible Luscious Lemon Coconut Meringue Squares. Featuring a buttery shortbread crust, a tangy and zesty lemon filling, and a cloud-like coconut-infused meringue topping, this dessert is a show-stopping treat for citrus lovers. Perfectly balanced between sweet and tart, these squares bake beautifully to golden perfection, offering layers of texture and flavor in every bite. Ideal for spring gatherings, summer picnics, or any occasion that calls for a refreshing, easy-to-make dessert, these squares are sure to be the star of the table. With just 25 minutes of prep time and a delightful blend of simple ingredients like fresh lemon juice, shredded coconut, and fluffy egg whites, this recipe brings a slice of sunshine to your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Unsalted butter, softened
- 50 grams Granulated sugar (for crust)
- 200 grams All-purpose flour
- 0.25 teaspoons Salt
- 4 large Egg yolks
- 200 grams Granulated sugar (for filling)
- 120 ml Fresh lemon juice
- 1 tablespoon Lemon zest
- 20 grams All-purpose flour (for filling)
- 4 large Egg whites
- 100 grams Granulated sugar (for meringue)
- 50 grams Shredded coconut, unsweetened
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Prepare the shortbread crust by creaming 150 grams of softened unsalted butter and 50 grams of granulated sugar until light and fluffy. Mix in 200 grams of all-purpose flour and 0.25 teaspoons of salt until just combined.
Press the crust mixture evenly into the prepared pan and bake for 15 minutes, or until lightly golden. Remove and set aside to cool slightly.
In a medium bowl, whisk together 4 large egg yolks, 200 grams of granulated sugar, 120 ml of fresh lemon juice, 1 tablespoon of lemon zest, and 20 grams of flour until smooth.
Pour the lemon filling over the slightly cooled crust, spreading it evenly. Bake for an additional 15 minutes, or until the filling is set.
While the filling is baking, prepare the meringue topping by beating 4 large egg whites to soft peaks using an electric mixer. Gradually add 100 grams of granulated sugar, a spoonful at a time, while whisking until stiff, glossy peaks form.
Gently fold in 50 grams of shredded coconut into the meringue mixture.
Spread or pipe the coconut meringue evenly over the set lemon filling. Return the pan to the oven and bake for another 10 minutes, or until the meringue is lightly golden on top.
Cool completely in the pan, then lift the dessert out using the parchment paper overhang. Cut into 16 squares and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 537.5 g | 195% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 355.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 188 mg | 14% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 850 mg | 18% | |
*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.
