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

Lemon Coconut Squares
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 Eggland's Best 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 24 bars.

Notes

Source: https://www.tasteofhome.com/recipes/lemon-coconut-squares/

Other recipes you may enjoy:

Loaded M&M Oreo Cookie Bars

This one is well named- Can't Leave Alone Bars!





Baking Bloggers

Baking for a Tea Party






Labels:

Comments

tsallinger said…
Love the tip about grating the butter! These squares sound absolutely wonderful
May 13, 2019 at 1:52 PM
A Day in the Life on the Farm said…
Love lemon bars and grating the butter is a great idea.
May 13, 2019 at 4:53 PM
Karen said…
I'm not the best at cutting better into flour either. What a great hack!
May 13, 2019 at 9:56 PM

Post a Comment

Popular posts from this blog

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
9 comments
Read more

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 bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more