Tropical Lemon Squares
Transport your taste buds to a sunny paradise with these irresistible Tropical Lemon Squares! This dessert combines the bright tang of lemon and lime juices with the sweetness of shredded coconut and a hint of creamy coconut milk, creating a zesty, tropical twist on the classic lemon bar. A buttery shortbread crust serves as the perfect base, while the vibrant citrus filling is baked to velvety perfection. To finish, a dusting of powdered sugar adds a touch of elegance. Ideal for summer gatherings or anytime you crave a slice of sunshine, these citrus-coconut treats are easy to make and guaranteed to be a crowd-pleaser. Perfectly balanced in flavor and texture, they’re the ultimate dessert for tropical dessert lovers!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups powdered sugar
- 0.25 teaspoons salt
- 1.5 cups granulated sugar
- 4 pieces large eggs
- 0.5 cups lemon juice
- 0.25 cups lime juice
- 1 tablespoons lemon zest
- 1 tablespoons lime zest
- 0.5 cups sweetened shredded coconut
- 2 tablespoons coconut milk
- 0.25 cups powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking pan. Bake in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is cooling, prepare the filling. In a large bowl, whisk together the granulated sugar, eggs, lemon juice, lime juice, lemon zest, lime zest, coconut milk, and sweetened shredded coconut until smooth.
Pour the filling over the partially baked crust, spreading it evenly. Return the pan to the oven and bake for 25 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and allow it to cool to room temperature. Once cool, refrigerate it for at least 2 hours to fully set.
Use the parchment paper overhang to lift the dessert out of the pan. Place it on a cutting board and cut into 16 squares using a sharp knife.
Dust the tropical lemon squares with powdered sugar before serving for a finishing touch.
Nutrition Facts
Calories |
3305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 576.5 g | 210% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 412.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 807 mg | 17% | |
*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.
