Luscious Lemon Coconut Meringue Squares Recipes

LUSCIOUS LEMON SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
• In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.
• Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.
• For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.
• Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.

LUSCIOUS LEMON TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.
• Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.
• Bake in preheated oven until golden brown, 15 to 20 minutes.
• Beat eggs in the bowl of a stand mixer until lightened in color.
• Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.
• Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.
• Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.

LUSCIOUS LEMON COCONUT MERINGUE SQUARES

Steps:

• Combine the filling ingredients, cook, stirring constantly until thick and set aside.
• For the crust, cream butter, add brown sugar and beat well.
• Blend in the flour and press into the bottom of an ungreased 9" square baking pan.
• Bake at 375° for 15 minutes.
• Allow to cool, then spread with cooled filling.
• For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form.
• Fold in 2 cups coconut and cover lemon filling with the topping.
• Return to oven and bake for 15 minutes longer or until browned.
• Cool and cut into squares.

LUSCIOUS LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into squares.

LEMON COCONUT SQUARES

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.