Make Lemon-Coconut Squares: Stir 1/2 cup flaked coconut into egg mixture in step 2.One medium lemon should give you just enough peel and juice to make these refreshing bar cookies.For a bright lemon color, add 4 to 6 drops of yellow food color with the eggs and sugar mixture.To ensure recipe success, do not use vegetable oil spreads.Rise to the occasion! Self-rising flour can be used in this recipe.Grate only the yellow portion of the lemon the white portion, or pith, is very bitter.Bake 25 to 30 minutes or until no indentation remains when touched lightly in center.Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy.Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. This easy lemon bar recipe has a wonderful tangy. These babies will brighten up even the dreariest of days. These easy lemon bars are a delightful recipe from my mothers file. If you’re serving a large group of guests, I suggest cutting the squared small – especially if there are additional desserts being served.Ī sweet burst of sunshine in every single square. This recipe makes 12 large squares, or 24 tiny ones. ↑ This is not a step you want to do in advance, as the sugar will being to melt and look clumpy after a while. Just go easy with the sugar at first you can always add more later if desired. I like to use my fine-mesh strainer to evenly decorate the squares with sugar, but if you don’t own one, you can do this by hand. They’ll stay lively and delicious in your fridge for up to 3 days!Ī little tip: Dust the lemon squares with confectioners’ sugar right before serving. The good news? You can totally make these sunny lemon squares ahead of time. I do not recommend substituting store bought lemon juice or lemonade.Īlthough this dessert comes together quite easily (you don’t even need an electric mixer!), it does need to chill for at least 4 hours before slicing and serving. Fresh lemon juice infuses the creamy filling with a bright, sunshiny sweet flavor that just can’t be beat. You can do this by hand – just get ready to pump those hand muscles – or you can use a lemon squeezer or citrus juicer to make things a little easier. Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to. You’ll need one whole cup it, so be sure to have 8-10 plump lemons on hand and ready for the squeezing. Lemon Meringue Bars Preheat oven to 325F (170C).
#Lemon squares free
I find the coconut flavor extremely lovely and quite subtle, but if you’re anti-coconut, allergic, or cannot find coconut oil in a store near you, feel free to use melted butter in its place.įor this recipe, fresh lemon juice is key. The lemon flavor is bright, perky, and perfectly balanced, and the crunchy coconut crust adds a little tropical twist to the overall flavor, without being overwhelming. A recipe I’ve been itching to share with you for months now. One recipe I know I’ll be serving to my guests? Sunny Lemon Squares. But coffee (and wine) shall see me through. Suffice to say I’m working overtime this week, testing new lemon recipe, baking up old favorites, preparing some homemade decorations for the shower (I’ll share if any of them turn out!), and trying not to lose my mind. I’m hosting a baby shower next weekend and the mommy-to-be is a lemon lover to the max. That’s the verdict I came to after spending 20 minutes clicking through my own archives, searching for a stroke of lemon inspiration. I simply don’t have enough lemon recipes on this blog. If the mixture begins to stick to your hands, chill in the freezer for 5 to 10 minutes, then. Press the crust firmly into an ungreased 8' square pan. Work in the butter until it's evenly distributed the mixture will be crumbly. Sunny Lemon Squares feature a crunchy coconut crust, creamy lemon filling, and a sprinkle of sweet sugar on top. To make the crust: Whisk together the flour, salt, and confectioners' sugar.