Guest Post: Coconut Lemon Squares

Bright, tangy, and delightfully chewy, these Guest Post: Coconut Lemon Squares are the perfect blend of tropical coconut and zesty lemon that will make your taste buds dance. Whether you’re looking for a refreshing dessert to brighten up your afternoon tea or a sweet treat to bring to your next get-together, these squares are sure to impress. The buttery crust paired with a luscious lemon filling and a sprinkle of toasted coconut on top creates a harmonious flavor profile that’s both comforting and invigorating.

Why You’ll Keep Making It

These lemon squares are more than just a dessert—they’re a little slice of sunshine in every bite. The combination of a tender, buttery crust with a smooth, tangy lemon layer is utterly addictive. Plus, the shredded coconut adds a delightful texture and a subtle sweetness that perfectly balances the tartness of the lemon. Once you try this recipe, you’ll find yourself reaching for it again and again, whether it’s for a casual snack or a special occasion. The simple ingredients and straightforward steps make it approachable for bakers of all levels, so you can whip up a batch anytime you crave something sweet and citrusy.

What Goes Into Guest Post: Coconut Lemon Squares

• 2 cups all-purpose flour – the base for the crust, giving it structure and a tender crumb.
• 1 1/2 cups powdered sugar, divided – half for the crust and half dusted on top for that perfect sweetness.
• 1 cup butter, room temperature – adds richness and helps create that flaky crust.
• 2 cups granulated sugar – sweetens the lemon filling beautifully.
• 4 large eggs – provide body and help set the lemon layer.
• 1/4 cup melted butter – incorporated into the filling for extra moistness.
• 1/4 cup milk – adds creaminess to the filling without overpowering the lemon flavor.
• Zest of one large lemon (about 1 tablespoon) – packs in that fresh, citrus aroma.
• 1/4 cup lemon juice – the star ingredient for that bright, tangy punch.
• 1 tablespoon flour – helps thicken the filling so it holds together perfectly.
• 1 tablespoon cornmeal – adds a subtle, pleasant texture to the crust.
• 1/2 teaspoon salt – enhances all the flavors.
• 1 cup sweetened flaked coconut – sprinkled on top for a tropical twist and slight crunch.

What You’ll Need (Gear)

• 9×13-inch baking pan – for baking the crust and lemon filling evenly.
• Mixing bowls – one for the crust and one for the filling.
• Electric mixer or whisk – to blend the ingredients smoothly.
• Zester or grater – to zest the lemon.
• Measuring cups and spoons – for precise ingredient amounts.
• Spatula – to scrape down the sides and spread the batter evenly.
• Cooling rack – to let the bars cool completely before slicing.

Guest Post: Coconut Lemon Squares: From Prep to Plate

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a large bowl, combine 2 cups of all-purpose flour, 3/4 cup of powdered sugar, 1 tablespoon of cornmeal, and 1/2 teaspoon salt. Cut in 1 cup of softened butter until the mixture resembles coarse crumbs. Press this evenly into the bottom of your greased 9×13-inch pan. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool slightly.

Step 2: Make the Lemon Filling

While the crust bakes, whisk together 4 large eggs and 2 cups granulated sugar in a medium bowl until smooth. Add the melted butter, milk, lemon zest, and lemon juice, stirring to combine. Gradually whisk in 1 tablespoon of flour to help thicken the mixture.

Step 3: Assemble and Bake

Pour the lemon filling over the warm crust, spreading it evenly. Sprinkle 1 cup of sweetened flaked coconut on top. Bake for an additional 25-30 minutes, or until the filling is set and just slightly jiggly in the center. Remove from the oven and allow to cool completely in the pan.

Step 4: Finish and Serve

Once cooled, dust the squares with the remaining 3/4 cup powdered sugar for a beautiful, sweet finish. Use a sharp knife to cut into squares. Serve these delightful bars on their own or as a perfect companion to a cup of tea or coffee.

In-Season Swaps

• Swap the lemon juice and zest for lime for a zesty twist.
• Use fresh orange zest and juice instead of lemon for a sweeter citrus flavor.
• Replace sweetened flaked coconut with toasted almonds or pecans for a nutty crunch.
• Try coconut flakes without added sugar for a less sweet topping.

If You’re Curious

Wondering how this recipe pairs with savory dishes? The bright lemon notes in these squares complement seafood beautifully. Try serving them alongside dishes like Lemon Baked Cod for a meal that’s both tangy and satisfying. Or, for a luscious dinner, pair with Creamy Lemon Garlic Shrimp Penne. If you love coconut, the tropical flavors of these squares also play well after a bowl of Thai Coconut Shrimp Soup.

Make Ahead Like a Pro

These lemon squares actually taste better after a day or two as the flavors meld together beautifully. You can bake them in advance, cover tightly with plastic wrap, and refrigerate for up to 3 days. When ready to serve, bring them to room temperature or warm briefly in the oven for a freshly baked feel. They also freeze well—wrap individual squares in plastic wrap and store in an airtight container for up to a month. Thaw in the refrigerator overnight before enjoying.

Top Questions & Answers

Can I use fresh coconut instead of sweetened flaked coconut?

Absolutely! Fresh coconut will add a more natural and moist texture but might change the overall sweetness. If you prefer a less sugary bar, fresh coconut is a great option. Just be sure to toast it lightly for added flavor.

Is it okay to substitute margarine or oil for the butter?

Butter is preferred for its flavor and texture, but you can substitute margarine if needed. Using oil is less ideal as it may make the crust too crumbly and affect the flavor. For the best results, stick with a good-quality butter.

Can I make these squares gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum to help with structure. The texture may be slightly different, but the flavor will still be delicious.

How do I keep the coconut from burning during baking?

Sprinkle the coconut evenly over the filling and keep an eye on the baking time. If you notice the coconut browning too quickly, you can tent the pan loosely with foil halfway through baking.

More Recipes You’ll Love

• Lemon Baked Cod – a light and flavorful seafood dish perfect for weeknights.
• Creamy Lemon Garlic Shrimp Penne – indulgent, creamy pasta with a citrus kick.
• Thai Coconut Shrimp Soup – a comforting bowl of tropical, spicy goodness.

The Last Word

Baking these Guest Post: Coconut Lemon Squares is like capturing the essence of summer in a sweet, tangy, and coconut-kissed bite. The balance of textures and flavors makes them a crowd-pleaser every time, and their versatility means you can enjoy them year-round. From casual afternoons to festive gatherings, keep this recipe close—it’s destined to become a favorite in your baking repertoire.

Bright, fresh, and utterly delicious, these squares bring a perfect ending to any meal or a delightful midday treat. Happy baking!

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