This recipe is very successful! My nephew always gets the first
one from the table. It’s definitely a people pleaser.
Listen darling, sometimes my taste buds want to mix sweet and sour. That’s why this square of lemon-
coconut frosting is so useful. They are like a little piece of heaven. This dish combines the comfort of
our home-cooked cuisine with summer fruits we pick from the garden; It came in my mother’s
prescription box. If you want to liven up a gathering, whether it’s a church dinner or a backyard
barbecue, these are the types of dishes you should bring with you.
Lemon Food has a tropical taste coming from coconut and nods to other lands while remaining true
to our humble origins; this is especially true in the Midwest, where the tradition is concentrated. If
you’re in the mood for fantasy but prefer to stay grounded, these shoes are for you.
If you want to know what goes well with a nice cup of coffee or tea, I have your details. You can
always serve these as a side dish with roasted chicken and corn on the cob or as the main part of a
classic salad. Your guests will definitely be pleased with it.
Cream Squares with Lemon and Coconut
Serving Size:
Serves approximately sixteen servings, give or take, depending on your eating habits.
Ingredients:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup cold butter, cubed
2 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup lemon juice (about 2 lemons’ worth)
Zest of 1 lemon
2 tablespoons vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
Instructions:
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8-inch baking pan with parchment paper or grease it well to prevent sticking.
In a mixing bowl, combine the powdered sugar and flour. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs, similar to hazelnuts.
Press the crumbly mixture evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for about 15 minutes or until it turns a light golden color. Be careful not to overbake. Remove from the oven and let it cool slightly while you prepare the filling.
In another mixing bowl, whisk together the eggs, granulated sugar, salt, lemon juice, lemon zest, vanilla extract, and shredded coconut until well combined.
Pour the filling mixture over the partially baked crust in the pan, spreading it out evenly.
Return the pan to the oven and reduce the temperature to 300°F (150°C). Bake for an additional 25-30 minutes or until the top is lightly browned and the filling is set in the middle.
Once baked, remove the pan from the oven and allow it to cool completely on a wire rack. Optionally, sprinkle some extra powdered sugar on top for added sweetness.
Once cooled, cut the lemon bars into squares or rectangles. Enjoy them as a delightful treat!
Additional Suggestions and Variations:
For a tropical twist, consider adding 1/2 cup of chopped pineapple and crushed pineapple to the filling mixture for added warmth and flavor.
If you prefer a gluten-free option, you can replace the all-purpose flour with a gluten-free all-purpose flour blend in a 1:1 ratio.
When selecting lemons for juicing, look for ones that feel heavier for their size and yield less juice when squeezed. These tend to be juicier and more flavorful.
Remember that cooking, like life, doesn’t have to be perfect to be enjoyable. Embrace the imperfections and share your creations with others, embodying the spirit of true hospitality.
Enjoy these lemon bars with their melt-in-your-mouth crust and tangy-sweet filling, perfect for any occasion or as a sweet indulgence!
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