Lemon Coconut Squares: A Slice of Sunshine

My grandmother, Nana Elsie, had a knack for transforming simple ingredients into something magical. Her kitchen, always filled with the comforting aroma of butter and sugar, was where I first learned the joy of baking. While she was famous for her apple pie, it was her Lemon Coconut Squares that truly captured my heart. Each bite was a burst of sunshine, the tangy lemon perfectly balanced by the sweet, tropical notes of coconut. They were a reminder of warm summer days and Nana Elsie’s unwavering love, and I’m delighted to share her (slightly adapted) recipe with you.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35-40 minutes
• Total Time: 60-65 minutes
• Servings: 24 squares
• Yield: 24 squares
• Dietary Type: Not specified

Ingredients

• For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 3/4 cup cold butter or 3/4 cup cold margarine (cut into cubes)

• For the Filling:

  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup lemon juice (freshly squeezed is best!)
  • 1 teaspoon baking powder
  • 3/4 cup flaked coconut

Equipment Needed

• Mixing bowls (at least 2)
• Measuring cups and spoons
• Pastry blender or food processor (optional, for the crust)
• Electric mixer (handheld or stand mixer)
• 13-in. x 9-in. x 2-in. baking pan
• Parchment paper (optional, for easy removal)
• Wire rack
• Knife or pastry cutter

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 13-in. x 9-in. x 2-in. baking pan. For easier removal of the finished squares, line the pan with parchment paper, leaving an overhang on the sides.
2. Prepare the crust: In a medium-sized mixing bowl, combine the all-purpose flour and confectioners’ sugar.
3. Cut in the cold butter or margarine: Using a pastry blender, two knives, or your fingertips, cut the cold butter (or margarine) into the flour mixture until the mixture resembles coarse crumbs. If using a food processor, pulse the flour, sugar, and butter until the mixture is crumbly. Be careful not to over-process.
4. Press the crust into the pan: Press the crumbly mixture evenly onto the bottom of the prepared baking pan. Use the bottom of a measuring cup or your fingers to create a compact and even layer.
5. Bake the crust: Bake the crust in the preheated oven for 15 minutes. The crust should be lightly golden.
6. Prepare the filling: While the crust is baking, prepare the lemon filling. In a large mixing bowl, beat the eggs, sugar, lemon juice, and baking powder together until well mixed. Use an electric mixer (handheld or stand mixer) for the best results. Make sure all the ingredients are fully incorporated.
7. Pour the filling over the pre-baked crust: Once the crust is done baking, remove it from the oven and carefully pour the lemon filling evenly over the warm crust.
8. Sprinkle with coconut: Sprinkle the flaked coconut evenly over the top of the lemon filling. Ensure the coconut is distributed uniformly for even browning.
9. Bake again: Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is golden brown and set. The center should be only slightly jiggly. If the coconut starts to brown too quickly, you can tent the pan loosely with foil during the last few minutes of baking.
10. Cool completely: Remove the pan from the oven and place it on a wire rack to cool completely. This is crucial for the squares to set properly. Resist the urge to cut into them while they are still warm.
11. Cut into squares: Once the squares are completely cool, cut them into bars using a sharp knife or pastry cutter. For clean cuts, you can wipe the knife blade clean between each cut.

Expert Tips & Tricks

• Use cold butter: The key to a tender, flaky crust is using very cold butter or margarine. Keep it in the refrigerator until you’re ready to use it. You can even cube the butter and freeze it for 10-15 minutes before starting.
• Fresh lemon juice is best: While bottled lemon juice can be used in a pinch, freshly squeezed lemon juice provides a brighter, more vibrant flavor.
• Don’t overbake: Overbaking the squares will result in a dry, tough filling. Keep a close eye on them during the last few minutes of baking and remove them from the oven as soon as the filling is set.
• Parchment paper is your friend: Lining the pan with parchment paper makes it incredibly easy to lift the squares out of the pan for cutting.
• Dust with powdered sugar: For an extra touch of elegance, dust the cooled squares with powdered sugar before serving.
• Zest it up: Add the zest of one lemon to the filling for an extra layer of lemon flavor.

Serving & Storage Suggestions

These Lemon Coconut Squares are delicious served chilled or at room temperature. They make a wonderful addition to afternoon tea, a potluck gathering, or a simple dessert after dinner.

• Serving: Arrange the squares on a platter and dust with powdered sugar or a sprinkle of extra coconut for a beautiful presentation.

• Storage: Store the cooled squares in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, wrap the squares individually in plastic wrap before placing them in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	162.6 kcal	N/A
Calories from Fat	66 g	41%
Total Fat	7.4 g	11%
Saturated Fat	4.6 g	23%
Cholesterol	46.2 mg	15%
Sodium	85.6 mg	3%
Total Carbohydrate	22.8 g	7%
Dietary Fiber	0.5 g	1%
Sugars	16.1 g	64%
Protein	2 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour in the crust with a gluten-free all-purpose flour blend. You may need to add a tablespoon or two of cold water to help the crust come together.
• Dairy-Free: Use a dairy-free margarine in place of the butter in the crust.
• Lime Coconut Squares: Substitute lime juice for the lemon juice for a tropical twist.
• Toasted Coconut: Toast the flaked coconut in a dry skillet over medium heat until golden brown and fragrant. Let it cool completely before sprinkling it over the filling. This will add a deeper, nuttier flavor.
• Add Nuts: Sprinkle chopped pecans or walnuts over the coconut for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: While a 13×9 inch pan is recommended, you can use an 11×7 inch pan, but the squares will be thicker and may require a longer baking time. Keep a close eye on them!

Q: How can I prevent the crust from getting soggy?
A: Pre-baking the crust helps to create a barrier that prevents the filling from soaking into the crust. Also, make sure to cool the crust slightly before pouring in the filling.

Q: Can I freeze these squares?
A: Yes, Lemon Coconut Squares freeze well. Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 2 months.

Q: The coconut is browning too quickly. What should I do?
A: Tent the pan loosely with aluminum foil to protect the coconut from over-browning during the last few minutes of baking.

Q: My filling is still jiggly after 25 minutes. Is it done?
A: The filling should be mostly set, but a slight jiggle in the center is okay. It will continue to set as it cools. If it’s still very liquid, bake for a few more minutes, checking frequently.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it does to mine. Baking these Lemon Coconut Squares is like capturing a little bit of sunshine in every bite. Don’t hesitate to experiment with variations and make them your own. And, if you do, I’d love to hear about it! Share your photos and feedback, and perhaps pair these squares with a refreshing glass of iced tea for the perfect afternoon treat. Happy baking!