Awesome Coconut Lemon Squares
Andrea Pokrefke
EASY-MEDIUM Classic lemon bars with a twist of coconut.
ingredients
For Crust- 1 1/2 cups all purpose flour
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons lemon zest finely grated
- 1/8 teaspoon salt
- 3/4 cup, cold unsalted butter, cut into 1/2-inch pieces
- 6 large eggs
- 2 1/2 cups granulated sugar
- 3/4 cup lemon juice
- 1 tablespoon lemon zest finely grated
- 2 cups sweetened shredded coconut
- 1/2 cup all purpose flour
directions
- 1
Preheat oven to 325F, place rack in middle. Line 13x9 baking pan with aluminum foil draping over sides and cover with butter or Pam.
- 2
Crust: Large bowl: Combine flour, confectioners’ sugar, zest and salt. Mix on low until just blended (1 min). Add butter and beat until butter pieces about the size of peas (2 min). Press the mix firmly over bottom and up sides of prepared baking dish. Bake for 20 minutes until lightly brown. Pull from oven, set aside for cooling.
- 3
Adjust oven temp to 300F.
- 4
Filling: Large bowl: Whisk eggs until blended. Add granulated sugar, lemon juice and zest and whisk until smooth. Add coconut and mix well. Sift flour into bowl and whisk until incorporated.
- 5
Pour filling over prepared crust. Bake until filling looks set about 40-45 minutes (doesn’t wobble when shaken)
- 6
Transfer pan to cooling rack until top is room temp.(1 hour). Cover pan with plastic wrap and refridgerate for at least 4 hours (for firmness).
- 7
Lift out the end of the foil and using a knife, cut into 48 bars.
- 8
Store in airtight container in fridge.
Source: Andrea
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