Now, darlings, if your taste buds are anything like mine, every so often they hanker for something that’s just the right mix of tangy and sweet. That’s where these lemon coconut cream squares come into play. A little bite of heaven, they are. Handed down from my mama’s recipe box, this dish bridges the warmth of our kitchen with the zest of springtime orchards. It’s one of those recipes that’s meant for sharing, be it at church potlucks or backyard gatherings—anytime you want to bring a little sunshine to the table.
In the Midwest, we lean on our traditions, and these lemony treats, with their tropical twist of coconut, feel like a quaint nod to more exotic places, while staying true to our down-to-earth roots. They’re the perfect thing for when you’re craving a bit of escapism but still want to keep your feet planted firmly on home ground.
Let me tell you, one of these squares alongside a good ol’ cup of coffee or tea, and you’ve got yourself a match made in heaven. Serve them up after a supper of fried chicken and corn on the cob, or as the show-stopper following a simple summer salad, and you’re sure to see smiles all around the table.
Lemon Coconut Cream Squares
Servings: Makes about 16 squares, give or take, depending on how generous you are with that knife.
Ingredients
– 1 cup all-purpose flour
– 1/4 cup powdered sugar
– 1/2 cup cold butter
– 2 large eggs
– 1 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
– Zest of 1 lemon
– 1/2 teaspoon vanilla extract
– 1 cup shredded coconut (sweetened or unsweetened, your preference)
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