【Lemon coconut suqares】
by MaomaoMom
I love this lemon coconut square recipe, absolutely delicious! The recipe has been tested and improved over the years in my kitchen. The crust is crispy and crumbly with mouth watery fresh lemon and coconut filling on top, not too sweet and not too sour, just perfect!
Prepare time: 30 minutes
Cook time: 45 minutes
Level: Easy
Yield: 32 servings
Ingredients:
Crust:
1: 1 cup unsalted butter;
2: ½ cup natural granulated sugar.
3: 2 cups all-purpose flour mix well with ½ teaspoon baking powder;
Filling:
4: 4 large eggs;
5: 1 1/3 cups natural granulated sugar;
6: 1 tablespoon lemon zests, 1/3 cup fresh lemon juice (from 1-2 fresh lemons);
7: ¼ cup all-purpose mix well with ½ teaspoon baking powder;
8: 1/2 cup shredded coconut (50g).
Directions:
Crust:
1: In a large mixing bowl, cream butter on high speed, add ½ cup sugar beat until fluffy (Picture 1), then add in flour baking powder mixture (Picture 2), beat the batter until meaty (Picture 3).
2: Scrape mixture into a 9×13 inch glass baking pan and smooth the top, bake in a preheated oven at 330F /165C for 15 minutes and set aside (Picture 4).
Filling:
3: While the crust is baking, prepare the lemon and coconut filling top. In a medium bowl, beat the eggs (Picture 5) until pale and then add sugar continue beat for 2 minutes.
4: Add the lemon zests (Picture 6), along with the lemon juice, to the egg mixture (Picture 7) and beat well.
5: Add flour and baking powder mixture (Picture 8) and beat for another minute. Add shredded coconut (Picture 9) and beat to mix.
6: Pour the lemon and coconut mixture onto the crust (Picture 10), bake for another 30-35 minutes, until filling is set. Let cool before cutting and serving.
Tips：Leftover squares can be stored in airtight containers for 3 days at room temperature or in freezer for up to 3 months.
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