Guest Post: Coconut Lemon Squares
If you’re looking for a dessert that perfectly balances tangy and sweet, look no further than these delightful Coconut Lemon Squares. With a buttery crust and a luscious lemon filling topped with flaked coconut, this recipe is sure to impress your family and friends. Not only are they visually appealing, but they also burst with fresh flavors, making them a perfect treat for any occasion. Let’s dive into why this recipe is a must-try and how easy it is to whip up these delicious squares!
Why This Recipe Is Reliable
This recipe for Coconut Lemon Squares has been tested and perfected, ensuring that every bite delivers the right level of sweetness balanced with zesty lemon flavor. The ingredients work together to create a rich, creamy filling that is complemented by the crunchy coconut topping. Whether you’re a seasoned baker or a novice in the kitchen, you can trust that this recipe will yield perfect results every time.
Ingredient Notes
- All-Purpose Flour: Essential for the crust and thickening the filling.
- Powdered Sugar: Provides sweetness and helps create a smooth filling.
- Butter: Both room temperature and melted butter create a rich flavor and tender texture.
- Granulated Sugar: Adds sweetness to the filling.
- Eggs: Acts as a binder and gives structure to the filling.
- Milk: Adds moisture to the filling.
- Lemon Zest and Juice: Provides the fresh, tangy flavor that brightens the dessert.
- Cornmeal: Adds a slightly gritty texture that enhances the crust.
- Salt: Balances the sweetness and enhances overall flavor.
- Sweetened Flaked Coconut: Adds a chewy texture and tropical flavor.
Gear Up: What to Grab
- 9×13 inch baking pan – perfect for creating the ideal thickness for your squares.
- Mixing bowls – for combining your ingredients smoothly.
- Whisk and spatula – essential for mixing and spreading the batter evenly.
- Measuring cups and spoons – to ensure accuracy in your ingredient measurements.
- Cooling rack – to allow your squares to cool properly before cutting.
Make Guest Post: Coconut Lemon Squares: A Simple Method
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of powdered sugar, and 1/4 teaspoon of salt. Add 1 cup of room temperature butter and mix until crumbly. Press the mixture firmly into the bottom of a greased 9×13 inch baking pan. Bake for 15 minutes or until lightly golden.
Step 2: Make the Filling
In another bowl, whisk together 2 cups of granulated sugar, 4 large eggs, 1/4 cup of melted butter, 1/4 cup of milk, the zest of one large lemon, and 1/4 cup of lemon juice. Add 1 tablespoon of flour, 1 tablespoon of cornmeal, and 1/2 teaspoon of salt, whisking until well combined.
Step 3: Combine and Bake
Pour the lemon filling over the baked crust and sprinkle 1 cup of sweetened flaked coconut on top. Bake for an additional 20 to 25 minutes, or until the filling is set and the coconut is golden brown.
Step 4: Cool and Serve
Once baked, remove the pan from the oven and allow it to cool completely in the pan on a cooling rack. Once cooled, dust with the remaining 1 cup of powdered sugar, cut into squares, and serve.
Adaptations for Special Diets
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
- Dairy-Free: Use dairy-free butter and a plant-based milk alternative.
- Lower Sugar: Reduce the amount of granulated sugar to taste or use a sugar substitute.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Mistakes Even Pros Make
- Overmixing the batter can lead to a tough texture. Mix just until combined.
- Skipping the cooling step can cause the squares to fall apart when cut.
- Using too much lemon juice can make the filling too tart. Measure carefully!
- Not greasing the pan properly can lead to sticking, making it hard to remove the squares.
Storing Tips & Timelines
To store your Coconut Lemon Squares, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 3 months; just make sure to wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
Guest Post: Coconut Lemon Squares Q&A
Can I use fresh lemons instead of bottled juice?
Absolutely! Fresh lemon juice and zest will give your Coconut Lemon Squares the best flavor. Just make sure to zest before juicing!
Can I add more coconut to the recipe?
Yes, you can increase the amount of sweetened flaked coconut for added texture and flavor. Just be sure to adjust the baking time if necessary, as more coconut may affect the cooking time slightly.
What do I do if my filling is too runny?
If your filling is runny, it may not have cooked long enough. Bake it a little longer until it sets. Alternatively, ensure you’re measuring the lemon juice accurately, as too much can affect the texture.
Can I make these squares ahead of time?
Yes! These squares can be made a day or two in advance. Just store them in an airtight container to keep them fresh, and dust with powdered sugar just before serving.
One Pan, More Ideas
- Key Lime Shortbread Bars Recipe – Another citrusy delight perfect for your dessert table.
- Coconut Lime Waffles Recipe – A delicious breakfast option that combines the flavors you love.
- Vanilla Trifle – A decadent dessert that layers flavor and texture beautifully.
See You at the Table
These Coconut Lemon Squares are not just a treat; they’re an experience to savor. Perfect for gatherings, picnics, or simply a sweet indulgence at home, they are sure to become a favorite in your dessert repertoire. Enjoy every bite of this refreshing and tropical-inspired dessert!
Guest Post: Coconut Lemon Squares
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the room temperature butter and mix until crumbly. Press the mixture into the bottom of a greased 9x13 inch baking pan. Bake for 15 minutes or until lightly golden.
- Step 2: In another bowl, whisk together the granulated sugar, eggs, melted butter, milk, lemon zest, and lemon juice. Add the flour, cornmeal, and salt, whisking until well combined.
- Step 3: Pour the lemon filling over the baked crust and sprinkle the sweetened flaked coconut on top. Bake for an additional 20 to 25 minutes, or until the filling is set and the coconut is golden brown.
- Step 4: Allow to cool completely in the pan on a cooling rack. Dust with powdered sugar, cut into squares, and serve.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze for up to 3 months, wrapped tightly.
