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Guest Post: Coconut Lemon Squares

Bright, tangy, and delightfully chewy, these Coconut Lemon Squares blend tropical coconut and zesty lemon into an irresistible treat!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Keyword: Baking, Coconut, Easy, Lemon, Sweet
Servings: 12 servings

Ingredients

For the Crust:

  • 2 cups all-purpose flour
  • 3/4 cup powdered sugar divided
  • 1 tablespoon cornmeal
  • 1/2 teaspoon salt
  • 1 cup butter room temperature

For the Lemon Filling:

  • 2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/4 cup milk
  • 1 tablespoon lemon zest from one large lemon (about 1 tablespoon)
  • 1/4 cup lemon juice
  • 1 tablespoon flour

Topping:

  • 1 cup sweetened flaked coconut
  • 3/4 cup powdered sugar for dusting

Instructions

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 9x13-inch pan.
  • Bake for 15-20 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool slightly.

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.

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.

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.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Zester or grater
  • Measuring Cups and Spoons
  • Spatula
  • Cooling Rack

Notes

  • These lemon squares taste better after a day or two as the flavors meld together beautifully.
  • You can freeze individual squares wrapped tightly for up to a month; thaw overnight in the refrigerator before serving.
  • To avoid burning the coconut topping, keep an eye on baking time and tent with foil if necessary.
  • Substitute lime or orange zest and juice for a different citrus twist.
  • For gluten-free version, use a gluten-free flour blend with xanthan gum.