Most lemon bar cookies have a cheesecake or lemon curd-like filling. This lemon squares recipe boasts a creamy, crunchy layer of coconut and lemon on top of a shortbread cookie layer. And it's all topped off with a drizzle of icing. The result is a satisfying dessert that is as appropriate for an after school snack as it is for the end of Easter dinner.
These lemon squares also make a great bake sale treat or refreshing dessert for a Mother's Day brunch or Cinco de Mayo party.
For a slightly sweeter, more orange-like lemon taste, try using Meyer lemons. Meyer lemons are sort of a cross between a lemon and a tangerine. They look like an orangy-colored lemon, and they're a bit softer than regular lemons. They're also sweeter. Meyer lemons are in season during the colder months, usually November through March, sometimes extended to May. If you can't find Meyer lemons at your local grocery store, you can purchase them online at Melissa's.
Lemon Coconut Bars
- 1-1/2 cups unbleached all-purpose flour
- 1/4 cup granulated white sugar
- 1/2 cup butter
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
- zest of 2 lemons
- 1/4 cup lemon juice (from approximately 4 lemons)
- 3/4 cup granulated white sugar
- 2 Tbsp. unbleached all-purpose flour
- 3/4 cup sweetened flaked coconut
- 1 cup powdered sugar, sifted
- 4-5 Tbsp. water
Preheat oven to 350 degrees F. Line a 9 x 13 pan with parchment paper so that parchment covers the bottom and the sides fully. (This is not absolutely necessary, but it does make it easier to get the lemon bars out). Using a pastry blender or two knives, cream together the 1-1/2 cups of flour, 1/4 cup of sugar, butter, baking powder and salt until the mixture becomes crumbly. Press dough into the prepared pan. The dough may be crumbly and dry. If so, spray the top with nonstick cooking spray. Bake 20 minutes until lightly browned. Remove from oven.
Meanwhile, using a wire whisk or electric mixer, beat the eggs until fluffy. Add the lemon zest, lemon juice, sugar and flour. Stir until well blended. Fold in the flaked coconut. Spread over the baked shortbread crust. Bake 25 to 30 minutes, until the bars are set.
Whisk together the powdered sugar and water, adding enough water to make a thin icing. The icing should be pourable, not spreadable. Drizzle the icing over the baked lemon squares. All the lemon squares to cool completely before lifting out of the pan and cutting.
Makes 24 lemon bars.
