There is nothing quite like the beautiful combination of lemon and coconut. You get the tangy ripeness from the lemons, and the summery nuttiness and chewy texture from the coconut. Together, they make a magical pair!
I always associate lemon squares with summertime; perhaps that is because they seem like picnic food. Today, amidst the admittedly beautiful winter wonderful (I am a true Canadian; I adore this weather), I was inkling for a summery treat. And I have had this container of lemon juice in my fridge for a while ever since I felt I was getting a cold and needed to drink some lemon honey tea! In any case, I stalked some of my favourite food bloggers and compared their recipes with what I have in my cupboards... and came up with this great recipe!
This particular recipe is really great because of the incorporation of coconut, but it is also lower in sugar and in fat than some of the other recipes I have found. This recipe is kind of a collaboration of quite a few recipes.
Additionally, this recipe results in a variety of textures which I love: a crunchy crust, a gooey sweet-tart lemony center, and a crisp top layer of coconut that crinkles to the touch. Yeah. That's right. These were made for you.
Lemon Coconut Squares
- 1 & 1/4 cups flour (I used half whole wheat and half white)
- 1/2 cups white sugar
- 1/3 non-hydrogenated margarine (or canola oil if you prefer, but perhaps add a bit of salt if you choose to do this)
- 4 eggs
- 1 cup white sugar
- 1/2 cup lemon juice
- lemon zest from one lemon
- 1 tsp baking powder
- 1 cup sweetened coconut
Directions1. Preheat oven to 350F. Mix together the dry ingredients for your crust, and then incorporate the margarine/oil. Mix well until you get small crumbs. Add a bit more margarine if necessary- it shouldn't be moist looking at all.
2. Line with tin foil and grease a 13"x9" pan. Add your crust mixture and press lightly into the pan. Pop it in the oven for about 15 minutes or until your crust is slightly golden along the edges.
3. Meanwhile, in a large bowl beat your eggs lightly and then add the sugar and lemon juice and baking powder. Mix well. A small layer of foam will form on the top of your lemon mixture; this is alright, it is just proof that your baking powder works!
4. When your crust is done, remove from over and pour the lemon mixture over top. Sprinkle evenly with the coconut, and pop it back into the oven at 350F for 20-25 minutes or until the coconut on the top has turned a nice golden brown. Remove, and allow to cool completely before cutting into squares.
Makes about 24 bars.
Don't forget to share! I brought them to work, and received descriptions like, "Fresh!", "Tellement bon!", and "Wow!"
Add oddly, these are SO much better the second day.