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Recipe Detail Page
Lemon Coconut Squares
Summer 2009
A good lemon square recipe is hard to find. This one—the perfect blend of ingredients—passes with flying colours.
Makes 24 squares
Crust
1⁄2 cup (125 mL) flaked sweetened coconut
3⁄4 cup (175 mL) butter, softened
1⁄4 cup (50 mL) granulated sugar
1⁄2 tsp (2 mL) vanilla
1 1⁄2 cups (375 mL) all-purpose flour
1⁄4 tsp (1 mL) salt
Topping
4 eggs
1 3⁄4 cups (425 mL) granulated sugar
1⁄4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) packed finely grated lemon zest
1⁄2 cup (125 mL) freshly squeezed lemon juice
1 tsp (5 mL) vanilla
3⁄4 cup (175 mL) flaked sweetened coconut
1. For the crust, preheat the oven to 350°F (180°C).
2. Line a 9 x 13-inch (3.5-L) metal baking pan with foil, leaving a 2-inch (5-cm) overhang, then line with parchment paper.
3. Spread coconut on a rimmed baking sheet. Toast in oven for about 7 minutes, stirring once, or until golden (watch carefully). Let cool.
4. Reduce oven temperature to 325°F(160°C).
5. Beat butter and sugar in a bowl with an electric mixer until light and fluffy.Beat in vanilla. Using a wooden spoon, stir in coconut, flour and salt until crumbly. Press into bottom of prepared pan. Bake for about 20 minutes or until firm and golden around the edges. Let cool completely in pan on a wire rack.
6. For the topping, in a bowl, whisk together eggs, sugar, flour, lemon zest, lemon juice and vanilla until blended but not foamy. Pour over cooled crust and sprinkle with coconut.
7. Bake for about 30 minutes or until topping is slightly puffed at the edges and just set in the centre. Let cool completely in pan on a wire rack. Serve immediately or wrap pan tightly or transfer to an airtight container and refrigerate for up to 5 days. Using foil overhang as handles, remove from pan and transfer to a cutting board. Cut into squares.
Makes 24 squares
