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Homemade Guest Post: Coconut Lemon Squares photo

Guest Post: Coconut Lemon Squares

These Coconut Lemon Squares are a delightful treat! Tangy lemon filling topped with coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups All-Purpose Flour
  • 1/2 cup Powdered Sugar
  • 1/4 teaspoon Salt
  • 1 cup Room Temperature Butter
For the Filling:
  • 2 cups Granulated Sugar
  • 4 large Eggs
  • 1/4 cup Melted Butter
  • 1/4 cup Milk
  • 1 large Lemon Zest
  • 1/4 cup Lemon Juice
  • 1 tablespoon Flour
  • 1 tablespoon Cornmeal
  • 1/2 teaspoon Salt
Topping:
  • 1 cup Sweetened Flaked Coconut

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Cooling rack

Method
 

Make Coconut Lemon Squares:
  1. 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.
  2. 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.
  3. 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.
  4. 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.