Lemon Squares
Ingredients
Base
- 1 cup all-purpose flour
- ¼ cup icing sugar
- ½ cup salted butter at room temperature
- ⅓ cup shredded sweetened coconut
Topping
- 2 large eggs at room temperature
- ¾ cup granulated sugar
- 1 tbsp lemon rind
- ¼ cup lemon juice
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp salt or a pinch of salt
- 2 tbsp icing sugar for sprinkling on top once baked
Instructions
Base
- Dice butter into ½" square pieces, leave them on the cutting board to come to room temperature.
- In a large bowl whisk together the flour and icing sugar. Add the room temperature butter tossing in the flour until covered.
- Squeeze the butter between the tips of your fingers and thumb working it into the flour and sugar.
- Once the pieces of butter are smaller you can use two knives to cut the butter until most of the mixture is fine crumbs. Stir in coconut.
- Pour the mixture into an 8” by 8”square pan lined with parchment paper. Spread the crumbs until they evenly coat the bottom of the pan.
- Use an offset spatula, the bottom of a measuring cup, or your hand to gently pat the crumbs down.
- Bake in a 350°F oven for 25 minutes until golden. Allow to cool slightly on a cooling rack.
Topping
- In a small bowl whisk together the flour, baking powder and salt, set aside.
- In a medium sized bowl or a large measuring cup beat the room temperature eggs and sugar with a hand mixer until pale, thick, and the volume has almost doubled.
- Gently beat in the juice and rind, then add the flour mixture until just incorporated.
- Pour over the base and bake for 20 to 25 minutes or until golden brown and set in the middle.
- Allow to cool completely.
- Once cooled sprinkle with icing sugar.
- Cut into squares, or if you want smaller pieces into triangles.