Lemon Coconut Cream Squares Recipe

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Coconut Cream Filling:

• 1 (14 oz) can sweetened condensed milk
• 1/2 cup coconut milk
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded coconut

For the Lemon Topping:

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• Lemon zest for garnish

Directions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
3. Press the mixture firmly into the bottom of the prepared baking dish.
4. Bake for 10 minutes, then remove from the oven and let it cool slightly.

Step 2: Make the Coconut Cream Filling

1. In a separate bowl, whisk together sweetened condensed milk, coconut milk, lemon juice, and vanilla extract until smooth.
2. Stir in shredded coconut until evenly distributed.
3. Pour the mixture over the cooled crust and spread it out evenly.

Step 3: Prepare the Lemon Topping

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
2. Drizzle the lemon topping over the coconut cream layer.
3. Sprinkle lemon zest on top for an extra burst of flavor and a pop of color.

Step 4: Chill and Serve

1. Refrigerate the squares for at least 4 hours or until set.
2. Once chilled, cut into squares and serve.
3. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• 9×9-inch baking dish
• Measuring cups and spoons

Food Pairings

Pair these Lemon Coconut Cream Squares with a cup of freshly brewed herbal tea for a delightful afternoon treat. For a more indulgent pairing, serve them alongside a scoop of creamy coconut or lemon sorbet.

Recipe Tips and Variations

• For a gluten-free option, use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust.
• Add a hint of tropical flavor by incorporating finely chopped pineapple into the coconut cream filling.
• Experiment with different citrus fruits such as lime or orange for a unique twist on the lemon topping.