Deliciously Tangy Sunny Lemon Squares

Emma

Food Blogger | Recipe Enthusiast🍲
Sunny Lemon Squares

Experience the perfect balance of sweet and tart with Sunny Lemon Squares. This delightful dessert features a unique coconut crust paired with a creamy lemon filling, making it an irresistible treat for any occasion.

Follow this easy-to-make recipe to create these heavenly squares that promise to be a hit at your next gathering.

Sunny Lemon Squares Ingredients

To create the coconut crust:

  • 1 cup melted coconut oil
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour

For the lemon filling:

  • 2 cups granulated sugar
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 6 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh squeezed lemon juice
Sunny Lemon Squares recipe

Directions

For the Coconut Crust:

  1. Preheat your oven to 350 degrees F. Line a 9Ă—13 baking pan with parchment paper, leaving an overhang on two sides.
  2. In a bowl, mix together the coconut oil, sugar, vanilla, and salt. Add flour and combine until just incorporated.
  3. Press the mixture evenly into the prepared pan and bake for 14-15 minutes until lightly golden. Allow to cool slightly.

For the Lemon Filling:

  1. Lower oven temperature to 300 degrees F.
  2. In a large bowl, whisk together sugar, flour, lemon zest, and salt. Add eggs, vanilla, and lemon juice, mixing until well combined.
  3. Pour over the baked crust and return to the oven for 30 minutes, or until set.

To Finish:

  1. Cool to room temperature, then refrigerate for at least 4 hours.
  2. Dust with confectioners’ sugar before serving.

Notes

  • The squares can be stored in the refrigerator for up to 3 days.
  • For an extra zesty flavor, increase the amount of lemon zest.

Nutrition

Each serving of Sunny Lemon Squares offers:

  • Calories: 218
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 155mg
  • Sodium: 80mg
  • Total Carbohydrate: 29g
  • Dietary Fiber: 0g
  • Total Sugars: 21g
  • Protein: 5g
  • Vitamin C: 9mg
  • Calcium: 26mg
  • Iron: 1mg
  • Potassium: 82mg

FAQs

Q: Can I use bottled lemon juice instead of fresh? A: For the best flavor, fresh lemon juice is recommended. However, bottled juice can be used in a pinch.

Q1: Is it possible to make the crust gluten-free? A: Yes, you can substitute the all-purpose flour with your preferred gluten-free flour blend.

Q2: How long can these lemon squares be stored? A: They can be stored in the refrigerator for up to 3 days.

Q3: Can I freeze the lemon squares? A: Yes, they freeze well. Just wrap them tightly and store for up to a month. Thaw in the refrigerator before serving.

Craving more comfort food? Pair our Sunny Lemon Squares with these Cheesy Scalloped Potatoes for a truly satisfying meal!

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Sunny Lemon Squares

Deliciously Tangy Sunny Lemon Squares

Say hello to my yummy creation: Sunny Lemon Squares! These little delights bring together the sweet and tangy dance of flavors. The crispy coconut crust teams up with the velvety lemon curd filling, making them the perfect dessert duo. Don’t forget to dust a bit of powdered sugar on top for that extra touch of charm!

  • Total Time: 1 hour
  • Yield: 9x13 pan 1x

Ingredients

Scale

For the Coconut Crust:

  • 1 cup melted coconut oil
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour

For the Lemon Filling:

  • 2 cups granulated sugar
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 6 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh squeezed lemon juice

Instructions

For the Coconut Crust:

  1. Preheat your oven to 350 degrees F. Line a 9Ă—13 baking pan with parchment paper, leaving an overhang on two sides.
  2. In a bowl, mix together the coconut oil, sugar, vanilla, and salt. Add flour and combine until just incorporated.
  3. Press the mixture evenly into the prepared pan and bake for 14-15 minutes until lightly golden. Allow to cool slightly.

For the Lemon Filling:

  1. Lower oven temperature to 300 degrees F.
  2. In a large bowl, whisk together sugar, flour, lemon zest, and salt. Add eggs, vanilla, and lemon juice, mixing until well combined.
  3. Pour over the baked crust and return to the oven for 30 minutes, or until set.

To Finish:

  1. Cool to room temperature, then refrigerate for at least 4 hours.
  2. Dust with confectioners’ sugar before serving.

Notes

  • Store in the refrigerator for up to 3 days.
  • Increase lemon zest for extra zestiness.
  • Can be made gluten-free by using a gluten-free flour blend.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 218
  • Sugar: 21g
  • Sodium: 80mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 155mg

Keywords: Sunny Lemon Squares, Coconut Crust, Lemon Dessert