Luscious Coconut Lemon 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.

LUSCIOUS LEMON SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.
• Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
• Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.

LUSCIOUS LEMON COCONUT MERINGUE SQUARES

Steps:

• Combine the filling ingredients, cook, stirring constantly until thick and set aside.
• For the crust, cream butter, add brown sugar and beat well.
• Blend in the flour and press into the bottom of an ungreased 9" square baking pan.
• Bake at 375° for 15 minutes.
• Allow to cool, then spread with cooled filling.
• For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form.
• Fold in 2 cups coconut and cover lemon filling with the topping.
• Return to oven and bake for 15 minutes longer or until browned.
• Cool and cut into squares.

LUSCIOUS LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into squares.

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.

LEMON-COCONUT BARS

Steps:

• For crust:
• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
• Meanwhile, prepare filling:
• Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
• Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
• Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)