Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

LEMON SHORTBREAD COCONUT SQUARES

Serves: 12
If they like it, it serves 12 otherwise  - thinking face emoji
Totaltime: 1 hour 5 minutes
Additional info: Makes 24 squares

Ingredients

  • 1 cup all-purpose flour
    1 cup sweetened shredded coconut
    1/2 cup sifted icing sugar
    1/2 cup unsalted butter, at room temperature
    6 eggs
    1 cup freshly squeezed lemon juice, from about 4 lemons
    1/2 cup all-purpose flour
    2 1/2 cups granulated sugar

Preparation

  • 1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Do not overcook. . Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C).
    2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving.
Have you tried the recipe?

Lemon shortbread coconut squares

Add Comment

* Required information
1000
What is the day after Friday?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook