Lemon Coconut Shortbread Squares Recipes

LEMON COCONUT SHORTBREAD BARS

Steps:

• Preheat oven to 350 deg F.
• Lightly butter 9x13 baking pan.

LEMONGRASS BARS WITH COCONUT SHORTBREAD CRUST

Steps:

• For crust:
• Preheat oven to 350°F. Butter 13 x 9 x 2- inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.
• For filling:
• Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
• Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
• Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.

LEMON SHORTBREAD SQUARES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually add flour. Mix until dough forms a ball and pulls away from the side of the bowl. Stir in lemon zest if desired. , Press into an ungreased 9-in. square baking pan. Score with a sharp knife into 16 squares. Prick each square twice with a fork. Sprinkle with pecans; press firmly into dough. , Bake at 325° for 20-25 minutes or until lightly browned and pecans are toasted. Cool for 5 minutes. Cut along scored lines. Cool completely in pan on a wire rack. Store in an airtight container.

LEMON BARS WITH COCONUT SHORTBREAD CRUST

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.

LITA'S EASY LEMON SQUARES WITH COCONUT SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Line a 9-inch x 12-inch baking pan with parchment paper so that the paper extends above the lip of the pan. This will make it easier to remove the lemon squares once they are baked and cooled. Set aside.
• Combine the 2 cups of flour, butter, 1/2 cup of confectioners sugar and coconut until a soft meal forms. Press dough into the bottom of the pan.
• Bake the crust until the edges are light brown - approximately 20 minutes.
• While the crust is baking, prepare the filling by combining 1/4 cup of flour, 2 cups of sugar and the baking powder together.
• Add the eggs one at a time, scraping down the sides of the bowl between additions to make sure the eggs are completely incorporated.
• Add the lemon juice to the mixture and blend completely.
• When the crust is ready, and while the pan is still in the oven - pour the filling over the hot crust and allow it to bake until it has set and just starting to brown on top. Approximately 25 minutes.
• Allow to cool completely in the pan.
• Using a spatula for support, gently lift the parchment paper and transfer the entire sheet of lemon squares to a flat surface. The sheet will hold its shape and you'll be able to peel away the paper from the sides and cut the bars to the desired size.
• If you want clean edges for each bar, trim the edges of the lemon squares before cutting in portions. I typically cut them in either 2-inch x 2-inch squares or 1-inch x 2-inch rectangles.
• Dust the top of the cut lemon squares with powdered sugar and serve.
• Store in the refrigerator.

LEMON-COCONUT SHORTBREAD BARS

Steps:

• Line an 8″ X 8″ square baking pan with parchment paper or foil. Preheat the oven to 350˚ F.
• 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.
• Bake for 25 minutes, or just starting to firm on the edges, while you mix together the ingredients for the Shortbread Topping. Wrap the Shortbread Topping in plastic and place in the refrigerator.
• Once the Shortbread Base has cooled, spread the lemon curd evenly across the top.
• Remove the Shortbread Topping from the refrigerator and tear into pieces. Flatten the pieces with the heel of your hand on a workspace. Scrape up the pieces and lay on top of the lemon curd. It's fine to overlap in places, and leave little openings to allow the curd to ooze through during baking.
• Increase the oven temperature to 375˚ F, and bake for 25 - 30 minutes.
• Cool slightly in the pan before removing. This is a very tender cookie bar, and will harden slightly during cooling, making it easy to handle.

LEMON COCONUT BITES

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-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° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

LEMON COCONUT BARS

Steps:

• 1. Preheat oven to 350 degrees and line a 9 x 13 x 2 inch pan with foil or parchment paper and spray with non-stick cooking spray. 2. In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined). 3. Press into the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350°F for 15 minutes. 4. 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. 5. Bake at 350°F for 20-25 minutes or until golden brown. 6. Cool on a wire rack. Cut into bars.

LEMON COCONUT SHORTBREAD SQUARES

Steps:

• 1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Check after 15 min of baking but it may take 20 to 22 min in total. Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C). 2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving. • Make Ahead Squares will keep well in the baking pan, covered and refrigerated, up to 3 days, or cover with foil and freeze up to 1 month. Defrost in refrigerator and cut just before serving.