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Lemon Coconut Squares

 Lemon Coconut Squares
"The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day," informs Donna Biddle from Elmira, New York. "It reminds me of selling lemonade on the sidewalk as a little girl."
48 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup confectioners' sugar
  • 3/4 cup cold butter, cubed
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 3/4 cup flaked coconut


  • 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° for 15 minutes.
  • Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice
  • and baking powder until combined. Pour over crust; sprinkle with
  • coconut.
  • Bake at 350° for 20-25 minutes or until golden brown. Cool on a
  • wire rack. Cut into squares. Yield: 4 dozen.
Nutritional Facts: 1 serving (1 each) equals 82 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 46 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

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Lemon Coconut Squares (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.