Cream squares with lemon and coconut sound absolutely delightful! Here’s a recipe to make them:
Ingredients:
For the Base:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
For the Creamy Lemon Layer:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1/4 teaspoon salt
For the Coconut Topping:
- 1 1/2 cups sweetened shredded coconut
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and set aside.
- Prepare the Base: In a mixing bowl, combine the flour, softened butter, and powdered sugar. Mix until well combined and crumbly. Press the mixture evenly into the bottom of the prepared baking pan. Bake in the preheated oven for about 15-20 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly.
- Prepare the Creamy Lemon Layer: In another mixing bowl, whisk together the granulated sugar, flour, eggs, lemon juice, lemon zest, and salt until smooth and well combined. Pour the mixture over the baked crust.
- Bake the Squares: Return the pan to the oven and bake for an additional 20-25 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely.
- Prepare the Coconut Topping: Spread the sweetened shredded coconut evenly over the cooled lemon layer.
- Final Bake: Return the pan to the oven and bake for another 10-15 minutes, or until the coconut is lightly toasted.
- Cool and Serve: Allow the cream squares to cool completely in the pan on a wire rack. Once cooled, refrigerate for a few hours until firm. Cut into squares and serve chilled.
Enjoy your delicious cream squares with lemon and coconut! They make a perfect treat for any occasion.
