Best Lemon Coconut Squares Recipes

LEMON COCONUT SQUARES

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 PARTY SQUARES

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.

LUSCIOUS LEMON COCONUT MERINGUE SQUARES

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 SQUARES

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 TOFU SQUARES

Steps:

• Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.
• Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.
• Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners' sugar and cut into squares.

LUSCIOUS COCONUT LEMON SQUARES

Steps:

• Preheat oven to 350. Combine coconut, 1 cup flour, 2 Tbl. sugar and the salt. Cut in butter until mixture is crumbly. Gather particles with lightly floured fingertips, and press evenly and firmly over bottom and 3/4 in up sides of a 9x9x2 inch baking pan. Bake in preheated oven until golden, about 20 minutes. Meanwhile, in a small bowl beat together eggs, 3/4 cup sugar, 2 Tbl. flour and the lemon juice. Pour over crust and continue to bake until set, about another 20 min. Cool in pan on rack. Cut into 16 squares and sprinkle with confectioners' sugar.

GRPA LEMON COCONUT SQUARES

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.

LEMON COCONUT SQUARES

Steps:

• 1. Preheat oven to 350 degrees. Mix wafer crumbs, 1/4 c sugar, butter and zest until well blended. Press firmly into an 8" square pan. Bake 8 min.
• 2. Beat eggs and remaining 3/4 c sugar with whisk until thickened. Add juice, flour, baking poder and salt. Mix well and pour over crust. Sprinkle with coconut. Bake 25-30 min or until center is set and top is lightly browned. Cool. Cover and refrigerate.

LEMON COCONUT SHORTBREAD SQUARES

Steps:

• 1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Check after 15 min of baking but it may take 20 to 22 min in total. Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C). 2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving. • Make Ahead Squares will keep well in the baking pan, covered and refrigerated, up to 3 days, or cover with foil and freeze up to 1 month. Defrost in refrigerator and cut just before serving.

LEMON COCONUT SQUARES

Steps:

• Mix together 1 1/2 cups flour, 1/2 cup brown sugar and butter; pat into buttered 9x13 inch pan. Bake at 275 for 10 minutes. Combine eggs, remaining brown sugar, coconut, nuts, remaining flour, baking powder, salt and vanilla; spread on top of baked mixture. Bake for 20 minutes at 350 degrees. Combine confectioners sugar, melted butter and lemon juice; spread on top. Cut into squares. Yield: 24 squares

LEMON-COCONUT SQUARES

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.

COCONUT LEMON SQUARES

Steps:

• 325F. Oil and line with parchment a 9 x 13 pan. Finely grate the peel from the lemon and sqeeze the juice. Add half the peel to the butter, brown sugar in a bowl. Stir to mix. Add in flour until combined. Press firmly into dish. Bake until light golden about 15 minutes. Add vanilla to raisins and microwave on high for 30 seconds. Wisk eggs, sugar and salt. Stir in remaining juice and zest. Combine nuts, raisins, coconut. Pour over warm crust and bake 30-35 min wnitl centre is slightly jiggly. Let cool completely and refigerate overnight before cutting.

~ GRAMS LEMON COCONUT SQUARES ~

Steps:

• 1. Crust: Mix all ingredients and pat into buttered 9 x 13 inch pan. Bake at 275 degree F. for 10 minutes, do not over bake. Raise oven temp to 350 degrees. For filling: Mix all ingredients thoroughly, spread over baked crust. Bake for 20 minutes. Frosting: Mix all ingredients and spread over warm bars. Cool & cut into squares and enjoy.