LEMON COCONUT SHORTBREAD BARS
Like shortbread cookies and lemon meringue pie combined into one yummy dessert! Perfection.
Provided by Jamie Lundstrom - So Much Better With Age
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 deg F.
- Lightly butter 9x13 baking pan.
LEMON BARS WITH COCONUT SHORTBREAD CRUST
This complete recipe is made on a processor, it has a definate lemon kick to it, and takes very little time to make. These lemon bars will keep well if covered tightly in the refrigerator for 5 days, trust me, they won't last that long LOL! Cooking time is for crust and filling, yield is estimated depending on the size of bars.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 16 bars (approx)
Number Of Ingredients 13
Steps:
- Set oven to 350 (second-lowest rack).
- Butter an 8 x 8-inch glass baking dish.
- To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds.
- Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together.
- Press the dough over the bottom of prepared pan (do not pack to tightly).
- Bake for about 20 minutes or until crust is golden around the edges.
- In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth.
- Remove the crust from the oven and pour the filling over the hot crust.
- Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes).
- Cool the lemon bars completely before slicing.
- Sift with powdered sugar.
- **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.
Nutrition Facts : Calories 158.4, Fat 7.5, SaturatedFat 4.8, Cholesterol 41.7, Sodium 88.3, Carbohydrate 21.4, Fiber 0.5, Sugar 13.3, Protein 2
LEMON SHORTBREAD SQUARES
Steps:
- Make Classic Shortbread dough, beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.
LEMON COCONUT DROP SHORTBREAD COOKIES
These easy shortbread-style lemon coconut drop cookies are like buttery snowball cookies but with glaze instead of a confectioners' sugar coating. There's only 30 minutes of cookie dough chilling needed which makes this a quick cookie recipe.
Provided by Sally
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Pulse the coconut shreds in a food processor or chop them up with a sharp knife so they are finer. Smaller pieces make a more desirable texture in the baked cookies. Set aside for next step.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, coconut extract, and lemon zest and then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the lemon juice, salt, coconut, and flour and beat on medium speed until combined. The dough may not come together at first, but keep mixing until it does. The cookie dough will be thick.
- Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
- Bake the cookies until lightly browned around the bottom edges, about 14-15 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
- Whisk all of the glaze ingredients together in a medium bowl. If desired, add more confectioners' sugar to thicken or more milk to thin out. Dip cookies in icing or drizzle on top. If desired, garnish with coconut, sprinkles, and/or lemon zest. If coated lightly, the icing will set after 2 hours.
- Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.
SHORTBREAD LEMON BARS
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. -Margaret Peterson, Forest City, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Nutrition Facts : Calories 172 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
GRPA LEMON COCONUT SQUARES
The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day, It reminds me of my grandkid's selling lemonade on the sidewalk.
Provided by CHEF GRPA
Categories Dessert
Time 44m
Yield 48 Squares
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81.3, Fat 3.7, SaturatedFat 2.3, Cholesterol 23.1, Sodium 42.8, Carbohydrate 11.4, Fiber 0.2, Sugar 8, Protein 1
More about "lemon coconut shortbread squares food"
LEMON COCONUT SHORTBREAD SQUARES - CHATELAINE
From chatelaine.com
3.7/5 (41)Estimated Reading Time 1 minServings 24
LEMON COCONUT SHORTBREAD BARS - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
Reviews 6Category Dessert
- Combine all of the Shortbread Base ingredients in the bowl of a food processor, fitted with a blade. Pulse until it comes together into a ball of dough. Alternatively, use a mixer do by hand using a pastry blender.
- Place the dough in the baking pan and flatten to evenly cover the bottom, working the dough quickly with your fingers. If the dough begins to get sticky, lightly flour your fingers and rework. If the dough becomes too soft to work with, place it all in the refrigerator for 10 minutes.
- Dock the dough but punching it with the tines of a fork about 20 times. There will be a lot of fork holes all over the dough, which will keep it from bubbling up during baking.
LEMON COCONUT BARS | THM: S - NORTHERN NESTER
From northernnester.com
EASY COCONUT LEMON BARS - HOME GROWN HAPPINESS
From homegrownhappiness.co.nz
GLUTEN-FREE LEMON BARS WITH SHORTBREAD CRUST
From vitacost.com
COCONUT LEMON-LIME BARS WITH SHORTBREAD CRUST - SETTING ...
From settingforfour.com
LEMONGRASS SQUARES WITH COCONUT SHORTBREAD CRUST - SIMPLY ...
From simplyscratch.com
LEMON COCONUT BARS A TROPICAL DELIGHT! - GONNA WANT SECONDS
From gonnawantseconds.com
COCONUT-LIME LEMON BARS (SHORTBREAD COOKIE CRUST ...
From delicioustable.com
KETO LEMON BARS RECIPE (PALEO) | THE COCONUT MAMA
From thecoconutmama.com
VEGAN LEMON BARS WITH SHORTBREAD CRUST - HEART OF A BAKER
From heartofabaker.com
LEMON BARS WITH COCONUT SHORTBREAD CRUST - THE ENDLESS MEAL®
From theendlessmeal.com
LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON COCONUT BARS - I HEART NAPTIME
From iheartnaptime.net
GF COCONUT LEMON SQUARES | CANADIAN LIVING
From canadianliving.com
COCONUT LEMON BARS RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
CRUNCHY LEMON SQUARES - EAGLE BRAND
From eaglebrand.ca
EASY LEMON COCONUT BARS - FEEDING YOUR FAM
From feedingyourfam.com
LEMON COCONUT BARS - MY BAKING ADDICTION
From mybakingaddiction.com
LUSCIOUS LEMON BARS MADE WITH ALMOND AND COCONUT FLOUR
From everyoneeatsright.com
LEMON SHORTBREAD SQUARES - NO SHORTCUTS
From no-shortcuts.com
TOASTED COCONUT LEMON BARS - BOSTON GIRL BAKES
From bostongirlbakes.com
LEMON BARS WITH COCONUT SHORTBREAD CRUST - TASTY KITCHEN
From tastykitchen.com
LEMON LIME COCONUT BARS WITH SHORTBREAD CRUST - BAKING BITES
From bakingbites.com
LITA’S LEMON SQUARES WITH COCONUT SHORTBREAD CRUST
From mostlybakes.com
ULTIMATE KETO LEMON BARS (LOW CARB AND SUGAR FREE!)
From bakeitketo.com
EASY LEMON SHORTBREAD BARS - LITTLE MISS KITCHEN
From littlemisskitchen.com
COCONUT LEMON BARS - A LATTE FOOD
From alattefood.com
LEMON BLUEBERRY COOKIE BARS - THERESCIPES.INFO
From therecipes.info
COCONUT AND MEYER LEMON SHORTBREAD BARS - FOODRETRO
From foodretro.com
LEMON BLACKBERRY COCONUT SQUARES - LINWOODS HEALTH FOODS
From linwoodshealthfoods.com
CRANBERRY LEMON COCONUT SQUARES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
LEMON COCONUT SQUARES BEST RECIPES
From recipesforweb.com
A KICK OF LEMON: COCONUT SHORTBREAD LEMONGRASS BARS
From honestcooking.com
LEMON COCONUT SQUARES RECIPE BY ASHISH JUYAL - NDTV FOOD
From food.ndtv.com
LEMONGRASS BARS WITH COCONUT SHORTBREAD CRUST - BON APPéTIT
From bonappetit.com
LEMON COCONUT SQUARES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
LEMON SHORTBREAD SQUARES WITH HOMEMADE LEMON CURD
From aprettylifeinthesuburbs.com
BEST OUR BEST BARS AND SQUARES RECIPES RECIPES, NEWS, TIPS ...
From foodnetwork.ca
LEMON COCONUT BARS — UNWRITTEN RECIPES
From unwrittenrecipes.com
LEMON COCONUT SQUARES RECIPES - THERESCIPES.INFO
From therecipes.info
LEMON AND COCONUT BARS (VERY TANGY!) - BAKING ENVY
From bakingenvy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love