Coo-Coo for Coconut Lemon Squares

 

 

Lemon and coconut equals delicious.

 

I’ve tried a few lemon square recipes over the years, but until my wife added coconut I didn’t realize I was missing out. And I can’t say it hurt a bit when our friend Steph tipped us off to using Meyer lemons instead of the usual fare. Hey, pucker up. It’s time to make some lemon squares.

 

Lemon squares are one of those deserts that seem to disappear from the plate before you realize you’ve been gobbling them down. I’ve always loved the way they melt in my mouth and have that zingy, lemony flavor.

 

A bowl of Meyer lemons.

These Meyer lemons were juicy and succulent.

Our good friend Steph gets credit for turning us onto Meyer lemons. If you haven’t tried these before think juicy and succulent—a perfect lemon if ever there was one. When we found them at Costco we knew a big batch of lemon squares was in our immediate future.

 

A bowl of coconut

Have you been eating your coconut?

Of course, we’ve been going a little coconut crazy around here ever since we did a recent post entitled “Instant Presto Roasted Coconut”. It turns out there’s a host of reasons to be eating coconut. Seriously, have you tried a little roasted coconut all on its own?

 

 

Let’s Gather The Ingredients

 

In all honesty, find and use Meyer lemons if you want the best lemon squares possible. Okay, here’s what else we’ll need:

 

I'm gathering the ingredients.

Use Meyer lemons if you can.

1-1/2 cups oat flour (you can substitute white, but oat is better or you)

1/2 cup powdered sugar plus a little extra

3/4 cup cold butter (a stick and a half) sliced up in small chunks

4 eggs

1-1/2 cups granulated sugar

1 tablespoon or so of lemon zest (whatever you can get off the lemons you’re using)

1/2 cup fresh squeezed lemon juice (about 3-4 good sized lemons)

1 teaspoon baking powder

3/4 to 1 cup of shredded raw coconut

 

Preparation

 

Start by preheating the oven to 350 degrees.

 

I'm pouring in the sugar.

A little sugar in that crust? You bet!

Making The Crust

Measure out the oat flour and powdered sugar and pour it in a large mixing bowl. Stir together.

 

Cutting in the butter.

After adding sliced or chunked butter blend it with a "pastry cutter".

Use a knife or food processor to break up the butter into small chunks. Add to the bowl.

 

Using a “dough blender” (also known as a pastry cutter in some circles) work the butter into the sugar/flour mix. You don’t need it to be perfectly blended. You’re looking to have small bits of butter within the mix.

 ____________________________________________________

I'm buttering my 9 x 13 inch pan.

Here's a tip. Save that butter wrapper and use it to smear butter on your pan.

Pressing the crust into the pan.

The crust doesn't need to be perfect. Just press it in.

 

 

____________________________________________________

Press the sugar/flour/butter mix into the bottom of a previously greased 9 x13 pan. Now, bake for 20-25 minutes. (If using white flour you can probably reduce the baking time about 5 minutes or so).

 

Pouring my batter in.

This crust is ready for the filling. Now bake another 20-25 minutes.

When the timer goes off remove the pan from the oven and very gently pour in the lemon filling you make below. Note: You can let the pan cool first for easier handling if you prefer.

 

Making The Lemon Filling

 

Here's some lemon zest.

Use the zest that comes off your lemons.

Using a small grater, start by zesting your lemons. Believe me, personal experience proves this works much better when the lemons are still whole.

 

Squeezing a lemon by hand.

This is a little bit messy, but well worth the effort.

Next, slice the lemons in half and squeeze out the fresh juice.

 

A bowl of eggs.

In case you were wondering...there's no difference in these eggs except the color.

Crack the eggs into a bowl and beat with a whisk.

 

Add in the granulated sugar, baking powder, lemon zest and lemon juice. Combine thoroughly.

 

I'm making the fillng.

After adding the lemon juice and eggs, add the granulated sugar and baking powder. Then combine.

Pour the finished filling into the 9 x 13 inch pan containing your previously baked crust.

 

These lemon squares are going to be the best.

The coconut gets sprinkled over the top before this goes in the oven. When it's done cooking, dust the top with powdered sugar.

Lightly sprinkle coconut over the top. Bake for another 20 -25 minutes or until golden brown. When the timer goes off remove from the oven and dust with a little powdered sugar. Now allow to cool sufficiently (about an hour) and then place in your refrigerator (another hour or two).

 

Anyone what a lemon square?

Let the squares cool in the fridge before serving.

Though you can eat your lemon squares warm, they cut easier and taste much better served cold.

 

Enjoy!

 

If you enjoyed this post, you may want to see our recipe for:
Monstrously Good Crème De Cocoa Squares 

 

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