Skip to main content

Lemon Coconut Squares

It's been a while since I've been able to join in with the Baking Bloggers, but I'm glad I was able to participate in this month's theme, Baking for a Tea Party! Spring has been slow coming here in New Hampshire, and I've been trying to keep my spirits up with lots of citrus.  Lemon bars are always a favorite around here, and I've had this version with coconut in my to-try file for a while.

I'm going to admit up front, I am terrible with recipes that require cutting butter in.  I used to use my trusty food processor, but it broke and I haven't replaced it yet.  I read a tip about grating the butter to make it easier, so I gave it a shot with these.   Worked like a charm!


I was a little overenthusiastic with my beating of the eggs/lemon mixture, and when I poured it into the pan, it had lots of little air bubbles on top.  Some deflated when I added the coconut, some didn't.  It had absolutely no effect on the taste, which is the perfect balance of sweet and tart.   The directions don't say how you know they are done, but a general rule of thumb is that it should not jiggle when you gently shake the pan. 


Be sure to stop by and see what the other #BakingBloggers are serving up with month by using the links down below.  Thanks so much to Sue for hosting our virtual tea party!  


Lemon Coconut Squares


Yield: 24
Author: Jolene's Recipe Journal

ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 3/4 cup cold butter, cubed
  • 4 large eggs, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 3/4 cup sweetened shredded coconut

instructions:

  1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° 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° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Source: https://www.tasteofhome.com/recipes/lemon-coconut-squares/
Created using The Recipes Generator




Baking Bloggers

Baking for a Tea Party






Comments

  1. Love the tip about grating the butter! These squares sound absolutely wonderful

    ReplyDelete
  2. Love lemon bars and grating the butter is a great idea.

    ReplyDelete
  3. I'm not the best at cutting better into flour either. What a great hack!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P