GRPA LEMON COCONUT SQUARES
The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day, It reminds me of my grandkid's selling lemonade on the sidewalk.
Provided by CHEF GRPA
Categories Dessert
Time 44m
Yield 48 Squares
Number Of Ingredients 8
Steps:
- 1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350*F. for 15 minutes.
- 2. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
- 3. Bake at 350*F. for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
- My Note:Wine: Sweet White Wine: Enjoy this with a sweet white wine such as Moscato or a sweet Riesling.
- UPDATE: I thought they needed to be a little sweeter and wanted the coconut more on top and not in the bars. I made them again and OMG I want to eat the whole pan! This is what I did different. Instead of 1/2 cup lemon juice, I used 1/4 cup lemon juice and 1/4 cup orange juice. I also cooked it with the filling for about 10 minutes, then added the coconut and cooked for about 10-12 minutes more. The coconut went in the batter but also stayed on top some and got a little toasted. These were sooooooo good, I will be making them again and again with the modifications.
- However, if it was a little too sweet so I might reduce the amount of sugar I put inches Otherwise, it was yummy. The picture looks a lot different than the way it turned out. Next time I will probably sprinkle the coconut on it as soon as I take it out of the oven while it is out. Sprinkling it on the raw batter makes it sink into it and it doesn't show up on top as in the pic. It gives it a marbly look. I used maybe 1/4 cup of shredded coconut because I didn't want to overpower the taste of the lemon with that of coconut. Using 3/4 cup as suggested would have made it even sweeter than it already was for me.
- I use lemon zest. I also put them in a slightly smaller pan than the 13x9 for a higher bar and cook 10 minutes more. A light refreshing taste of lemon evened out by the not too sweet wonderful shortbread crust. These also travel well. I cut them into small squares and used parchment paper between the layers in a lidded container. They made a two hour trip in a cooler and transferred beautifully to a serving dish. Have been making these lemon bars for a few years now. I love this recipe. It is easy to prepare and serves up a refreshing "hit" of lemon flavor. Do Added a little bit of lemon zest to the filling to up the lemon flavour.
Nutrition Facts : Calories 81.3, Fat 3.7, SaturatedFat 2.3, Cholesterol 23.1, Sodium 42.8, Carbohydrate 11.4, Fiber 0.2, Sugar 8, Protein 1
LUSCIOUS LEMON COCONUT MERINGUE SQUARES
The crust is pressed into a square baking pan and baked, then filled with lemon filling and topped with a coconut meringue. Easier than pie and so delicious.
Provided by Marie
Categories Dessert
Time 55m
Yield 9 squares
Number Of Ingredients 11
Steps:
- Combine the filling ingredients, cook, stirring constantly until thick and set aside.
- For the crust, cream butter, add brown sugar and beat well.
- Blend in the flour and press into the bottom of an ungreased 9" square baking pan.
- Bake at 375° for 15 minutes.
- Allow to cool, then spread with cooled filling.
- For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form.
- Fold in 2 cups coconut and cover lemon filling with the topping.
- Return to oven and bake for 15 minutes longer or until browned.
- Cool and cut into squares.
LEMON COCONUT PARTY SQUARES
I love these no bake Lemon Coconut Squares, as I love anything with lemon in it. They are really popular in Australia and you often get them at morning and afternoon teas.
Provided by JustJanS
Categories Bar Cookie
Time 20m
Yield 1 Tray
Number Of Ingredients 9
Steps:
- Put condensed milk and butter in a small pan, stir over gentle heat until butter has melted and mixture is combined.
- Add lemon rind and coconut to biscuit crumbs, mix well.
- Add butter and milk mixture to crumb mixture, mix together well with your hands.
- Press into a greased lamington tray (11in x 7in).
- Refrigerate 1 hour.
- Ice with lemon icing, sprinkle with coconut.
- When the icing has set, cut into squares.
- Lemon Icing: Combine sifted icing sugar, lemon juice and soft butter in a bowl.
- Mix well to make a smooth icing.
LEMON COCONUT SQUARES
I have been searching for this recipe and finally found it on a Newfoundland recipe site so am putting it here for safekeeping. One of my all time favourites
Provided by Jennifer Dawn
Categories Bar Cookie
Time 45m
Yield 24-30 squares
Number Of Ingredients 6
Steps:
- Preheat oven at 350°F.
- Mix together dry ingredients.
- Cut butter in until the butter is completely incorporated into the dry ingredients.
- Press half the crumb mixture into a 9 x 13 well greased pan.
- Pour lemon filling ( commercial or homw made ) over the bottom crumbs.
- Gently sprinkle the remaining crumbs over the lemon filling.
- Bake for 30 - 35 minutes or until light golden brown.
- Cool completely in pan before cutting into squares
- Lemon filling.
- 1/3 cup corn starch.
- 1/3 cup cake flour.
- pinch of salt.
- 1 1/2 cups of sugar.
- 5 egg yolks, slightly beaten.
- Zest of 2 large lemons.
- Juice of 2 large lemons.
- 2 cups water.
- 2 tablespoons of butter.
- In a medium sauce pan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil. Remove the pan from the heat and reduce heat to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whiosking constantly. Pour the egg mixture back into the other mixture, whisking constantly. Return to the stove and cook for an additional 3 minutes, stirring constnatly. remove from heat and stir in lemon juice and lemon rind. Whisk in butter, one tablespoon at a time.
LEMON COCONUT SQUARES
Make and share this Lemon Coconut Squares recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes.
- Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.
- Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
LEMON-COCONUT SQUARES
Every sweet, chewy bite is better than the last. Prepped in 20 minutes, this is what you're bringing next time.
Provided by My Food and Family
Categories Baking Ingredients
Time 3h50m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine wafer crumbs, 1/4 cup sugar, butter and lemon zest; press onto bottom of 8-inch square pan. Bake 8 min.
- Whisk eggs and remaining sugar in small bowl until blended and thickened. Add lemon juice, flour and baking powder; mix well. Pour over crust; sprinkle with coconut.
- Bake 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Refrigerate several hours or until chilled before cutting to serve.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
LEMON COCONUT SQUARES
Make and share this Lemon Coconut Squares recipe from Food.com.
Provided by 1 Baker
Categories Bar Cookie
Time 2h15m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Combine graham cracker crumbs and melted butter.
- Press firmly into bottom of 9-inch square pan.
- Combine milk, lemon juice and rind in large bowl. Fold in 3-1/2 cups of the coconut.
- Spread mixture over crumbs. Sprinkle with remaining coconut. Chill at least 2 hours.
- Cut into squares. Top with remaining whipped topping.
Nutrition Facts : Calories 422.5, Fat 24.7, SaturatedFat 16.9, Cholesterol 55.1, Sodium 250.5, Carbohydrate 46.8, Fiber 1.2, Sugar 39.4, Protein 6.1
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