Creamy Coconut Lemon Squares
Delightful dessert that combines the zesty flavor of lemon with the creaminess of coconut. Perfect for any gathering!
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Servings: 12 squares
Calories: 198kcal
Ingredients
Crust
- 1 cup plus 1 tbsp all-purpose flour
- 1/4 cup icing sugar
- 1/8 tsp salt
- 1/2 cup unsalted butter slightly chilled and cut into small cubes
Filling
- 2 eggs
- 1 egg yolk
- 3/4 cup sugar
- 1 tsp lemon zest
- 1/3 cup fresh Meyer lemon juice
- 4 tsp all-purpose flour
- pinch salt
- 1/4 cup whipping cream 35%
Instructions
- Prepare the crust: Preheat the oven to 350°F and line an 8-inch baking dish with parchment paper.
- Sift together flour and icing sugar in a medium bowl. Add coconut and salt, then whisk to combine.
- Blend in the butter until the mixture resembles coarse meal.
- Press the dough into the prepared pan and bake for 23 minutes until lightly golden.
- Make the filling: Combine sugar and lemon zest in a small bowl until fragrant. Add flour and salt, and whisk to blend.
- Lightly beat the eggs and yolk in another bowl, then slowly whisk in the sugar and lemon juice until blended.
- Stir in the cream until smooth.
- Assemble and Bake: Reduce the oven temperature to 300°F after baking the crust. Pour the filling over the hot crust.
- Bake for about 25 minutes until the filling is set. Avoid over-baking to maintain creaminess.
- Cool the squares completely in the dish, then chill them in the refrigerator. Cut into squares and dust with powdered sugar before serving.
Notes
For best results, store leftover Creamy Coconut Lemon Squares in an airtight container in the refrigerator for up to 3 days. Ensure they are chilled properly to maintain their creamy texture.
Nutrition
Calories: 198kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 113mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 6mg
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