Lemon Coconut Tofu Squares Recipes

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LEMON-COCONUT TOFU SQUARES



Lemon-Coconut Tofu Squares image

Tofu does dessert: Combined with sugar, lemons, coconut oil, and whole wheat, it provides the basis for an airy, ethereal lemon square.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 9

Number Of Ingredients 12

1/2 cup coconut oil, melted, plus more for brushing
1/4 cup cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
1 1/2 cups whole-wheat pastry flour
1/2 cup silken tofu
3/4 cup cane sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
1/4 teaspoon baking powder
2 tablespoons whole-wheat pastry flour
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.
  • Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.
  • Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners' sugar and cut into squares.

Nutrition Facts : Calories 283 g, Fat 13 g, Fiber 3 g, Protein 3 g, SaturatedFat 11 g, Sodium 45 g

LEMON COCONUT SQUARES



Lemon Coconut Squares image

I have been searching for this recipe and finally found it on a Newfoundland recipe site so am putting it here for safekeeping. One of my all time favourites

Provided by Jennifer Dawn

Categories     Bar Cookie

Time 45m

Yield 24-30 squares

Number Of Ingredients 6

2 cups flour
3/4 cup sugar
1 teaspoon baking powder
2 cups coconut
1 pinch salt
1 cup butter

Steps:

  • Preheat oven at 350°F.
  • Mix together dry ingredients.
  • Cut butter in until the butter is completely incorporated into the dry ingredients.
  • Press half the crumb mixture into a 9 x 13 well greased pan.
  • Pour lemon filling ( commercial or homw made ) over the bottom crumbs.
  • Gently sprinkle the remaining crumbs over the lemon filling.
  • Bake for 30 - 35 minutes or until light golden brown.
  • Cool completely in pan before cutting into squares
  • Lemon filling.
  • 1/3 cup corn starch.
  • 1/3 cup cake flour.
  • pinch of salt.
  • 1 1/2 cups of sugar.
  • 5 egg yolks, slightly beaten.
  • Zest of 2 large lemons.
  • Juice of 2 large lemons.
  • 2 cups water.
  • 2 tablespoons of butter.
  • In a medium sauce pan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil. Remove the pan from the heat and reduce heat to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whiosking constantly. Pour the egg mixture back into the other mixture, whisking constantly. Return to the stove and cook for an additional 3 minutes, stirring constnatly. remove from heat and stir in lemon juice and lemon rind. Whisk in butter, one tablespoon at a time.

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 BITES



Lemon Coconut Bites image

The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter, cubed
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup sweetened shredded coconut

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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