Coconut Lemon Squares Recipes Recipe For Hand

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LEMON COCONUT SQUARES



Lemon Coconut Squares image

'The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day,' informs Donna Biddle from Elmira, New York. 'It reminds me of selling lemonade on the sidewalk as a little girl.'

Provided by Allrecipes Member

Time 50m

Yield 48

Number Of Ingredients 8

1 ½ cups all-purpose flour
½ cup confectioners' sugar
¾ cup cold butter or margarine
4 large eggs eggs
1 ½ cups sugar
½ cup lemon juice
1 teaspoon baking powder
¾ cup flaked coconut

Steps:

  • In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 11.4 g, Cholesterol 23.1 mg, Fat 3.7 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.3 g, Sodium 39.8 mg, Sugar 8 g

LEMON COCONUT BARS



Lemon Coconut Bars image

Make and share this Lemon Coconut Bars recipe from Food.com.

Provided by Mary Scheffert

Categories     Bar Cookie

Time 45m

Yield 30 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup cold margarine
4 large eggs, slightly beaten
1 1/2 cups sugar
1 teaspoon baking powder
1/2 cup lemon juice concentrate (such as ReaLemon)
3/4 cup flaked coconut

Steps:

  • Preheat oven to 350°F degrees.
  • Lightly grease a 13x9 baking pan; set aside.
  • In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
  • Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
  • Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
  • Pour over crust and top with coconut.
  • Bake 20 minutes or until golden.
  • Cool completely & cut into bars.
  • Store in refrigerator.
  • NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

LEMON COCONUT SQUARES



Lemon Coconut Squares image

Make and share this Lemon Coconut Squares recipe from Food.com.

Provided by AZPARZYCH

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter or 3/4 cup margarine
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut

Steps:

  • In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes.
  • Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.
  • Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

LEMON COCONUT SQUARES



LEMON COCONUT SQUARES image

This is a quick and easy dessert that everyone loves.

Provided by Dianne Wells

Categories     Pies

Time 40m

Number Of Ingredients 10

35 vanilla wafers, crushed fine
1 c sugar, divided
1/2 stick butter or margarine, melted
1 tsp grated lemon zest
2 eggs
1/4 c lemon juice
2 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1/3 c coconut

Steps:

  • 1. Preheat oven to 350 degrees. Mix wafer crumbs, 1/4 c sugar, butter and zest until well blended. Press firmly into an 8" square pan. Bake 8 min.
  • 2. Beat eggs and remaining 3/4 c sugar with whisk until thickened. Add juice, flour, baking poder and salt. Mix well and pour over crust. Sprinkle with coconut. Bake 25-30 min or until center is set and top is lightly browned. Cool. Cover and refrigerate.

LEMON CURD BARS WITH COCONUT



Lemon Curd Bars with Coconut image

This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!

Provided by THEA

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 40

Number Of Ingredients 7

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
1 (10 ounce) jar lemon curd
⅔ cup flaked coconut
½ cup toasted and chopped almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
  • Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
  • Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
  • Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g

LEMON-COCONUT BARS



Lemon-Coconut Bars image

Classic lemon bars with a touch of coconut.

Categories     Egg     Dessert     Bake     Lemon     Coconut     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 15

Crust
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
1 teaspoon all purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup powdered sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
  • Meanwhile, prepare filling:
  • Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
  • Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
  • Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

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