Grpa Lemon Coconut Squares Food

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.

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.

LEMON COCONUT SQUARES

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.

GRANDMA'S OATMEAL COCONUT SQUARES

Steps:

• Preheat oven to 325 degrees F. In a medium saucepan, melt butter, add brown sugar, and bring to a boil, stirring occasionally. Remove from heat and stir in vanilla. Add oatmeal and coconut, mix. Let mixture cool then mix in baking powder. Press into greased square baking pan. Bake 1/2 hour. Cut into squares while still hot.

LEMON BARS WITH COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper.
• Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan.
• Bake crust in the preheated oven for 15 minutes.
• Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl.
• Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more.
• Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.

CRUNCHY LEMON SQUARES

Steps:

• Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat 1/2 of crumb mixture evenly on bottom of 9x9 parchment paper-lined baking pan. Reserve other half.
• In medium bowl, combine Eagle Brand , Lemon juice and rind, Pour Eagle Brand Mixture onto crumb layer. Sprinkle remaining crumb mixure on top.
• Bake in preheated 350F oven for 25-30 minutes. Cool thoroughly, and cut into squares.

LEMON COCONUT SQUARES

Steps:

• Combine graham cracker crumbs and melted butter.
• Press firmly into bottom of 9-inch square pan.
• Combine milk, lemon juice and rind in large bowl. Fold in 3-1/2 cups of the coconut.
• Spread mixture over crumbs. Sprinkle with remaining coconut. Chill at least 2 hours.
• Cut into squares. Top with remaining whipped topping.

COCONUT SQUARES

Steps:

• Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan.
• Bake at 350 degrees for 15 minutes.
• Combine ALL remaining ingredients and pour over baked layer.
• Return to oven and bake 30 minutes longer.
• Cool completely and cut into squares.

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.