No Bake Lemon Coconut Squares Recipe 485

NO BAKE LEMON COCONUT SQUARES RECIPE - (4.8/5)

Steps:

• 1) Place all of the ingredients into your food processor and whiz away for about a minute... you want the mixture to appear creamy. 2) Press the mixture down tightly into a parchment lined loaf pan (or something similar in size) and toss it into the freezer for at least an hour...makes it easier to cut them into squares. 3) Remove the pan from the freezer and slice them, once they've hardened. Note: if you run the spatula under hot water and wipe it dry, the yumminess will slice clean and smooth. We recommend that you keep these gems in the fridge or the freezer.

GRPA LEMON COCONUT SQUARES

Steps:

• 1. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350*F. for 15 minutes.
• 2. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
• 3. Bake at 350*F. for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
• My Note:Wine: Sweet White Wine: Enjoy this with a sweet white wine such as Moscato or a sweet Riesling.
• UPDATE: I thought they needed to be a little sweeter and wanted the coconut more on top and not in the bars. I made them again and OMG I want to eat the whole pan! This is what I did different. Instead of 1/2 cup lemon juice, I used 1/4 cup lemon juice and 1/4 cup orange juice. I also cooked it with the filling for about 10 minutes, then added the coconut and cooked for about 10-12 minutes more. The coconut went in the batter but also stayed on top some and got a little toasted. These were sooooooo good, I will be making them again and again with the modifications.
• However, if it was a little too sweet so I might reduce the amount of sugar I put inches Otherwise, it was yummy. The picture looks a lot different than the way it turned out. Next time I will probably sprinkle the coconut on it as soon as I take it out of the oven while it is out. Sprinkling it on the raw batter makes it sink into it and it doesn't show up on top as in the pic. It gives it a marbly look. I used maybe 1/4 cup of shredded coconut because I didn't want to overpower the taste of the lemon with that of coconut. Using 3/4 cup as suggested would have made it even sweeter than it already was for me.
• I use lemon zest. I also put them in a slightly smaller pan than the 13x9 for a higher bar and cook 10 minutes more. A light refreshing taste of lemon evened out by the not too sweet wonderful shortbread crust. These also travel well. I cut them into small squares and used parchment paper between the layers in a lidded container. They made a two hour trip in a cooler and transferred beautifully to a serving dish. Have been making these lemon bars for a few years now. I love this recipe. It is easy to prepare and serves up a refreshing "hit" of lemon flavor. Do Added a little bit of lemon zest to the filling to up the lemon flavour.

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.

NO BAKE LEMON SQUARES

Steps:

• FILLING.
• In a small bowl, mix Condensed Milk with the 1/4 cup Lemon Juice. It will appear runny at first but when it sits, it thickens. Set aside.
• In a square container (I use a Tupperware square container that I can seal with the lid) line with graham crackers. You will have to cut some crackers to fit. Take a bread and butter knife and gently saw through the cracker until it cuts through.
• Top with the lemon mixture.
• Top the lemon mixture with another layer of graham crackers. Again, you will have to cut some to fit around the edges.
• ICING.
• Cream the butter with a bit of the icing sugar until there are no lumps left. Add more icing sugar a bit at a time until it's too hard to stir. Add a tsp of lemon juice and mix until smooth again and no lumps remain. Keep alternating icing sugar and lemon juice until its of spreading consistency.
• Spread over top layer of graham crackers.
• Cover and let sit over night.
• Cut into squares and enjoy.

NO COOK LEMON COCONUT SQUARES

Steps:

• Melt the butter.
• Crush the biscuits finely.
• Mix all the ingredients in a medium sized bowl.
• Add more condenced milk if necessary.
• Press into a brownie tin (15x20cm), greased.
• Chill until set.
• Cover with lemon icing.
• Place the icing sugar, lemon juice and butter in a bowl and mix thoroughly.
• Top slice with extra coconut.
• Slice.
• Keep in the fridge.
• Keeps for upto 4 days.

LEMON COCONUT PARTY SQUARES

Steps:

• Put condensed milk and butter in a small pan, stir over gentle heat until butter has melted and mixture is combined.
• Add lemon rind and coconut to biscuit crumbs, mix well.
• Add butter and milk mixture to crumb mixture, mix together well with your hands.
• Press into a greased lamington tray (11in x 7in).
• Refrigerate 1 hour.
• Ice with lemon icing, sprinkle with coconut.
• When the icing has set, cut into squares.
• Lemon Icing: Combine sifted icing sugar, lemon juice and soft butter in a bowl.
• Mix well to make a smooth icing.