Cream Squares with Lemon and Coconut Recipe

Cream Squares with Lemon and Coconut Recipe

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This irresistible dessert features a soft, buttery crust topped with a luscious cream filling infused with the refreshing tang of lemon. The final touch comes with the coconut, which gives it a tropical twist, elevating the entire dessert experience. Perfect for those who enjoy a balance of sweet and tangy flavors, Cream Squares with Lemon and Coconut will be a crowd-pleaser wherever it’s served.

Ingredients

For the crust:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

For the filling:

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 cup shredded coconut
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract

For garnish:

  • Additional shredded coconut for sprinkling
  • Lemon zest for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper or non-stick spray.
  2. In a medium-sized bowl, mix together the flour, powdered sugar, and softened butter until the mixture resembles coarse crumbs. Add the vanilla extract and stir until the dough comes together.
  3. Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 10–12 minutes or until the crust is golden brown. Remove from the oven and let it cool completely.
  4. While the crust is cooling, prepare the filling. In a saucepan, combine the heavy cream, granulated sugar, and cornstarch. Whisk together until the mixture is smooth and there are no lumps.
  5. Place the saucepan over medium heat and stir constantly. Once the mixture begins to thicken (after about 5-7 minutes), reduce the heat to low. Stir in the lemon zest, fresh lemon juice, and vanilla extract. Continue to cook for another 2-3 minutes, then remove from the heat.
  6. Add the shredded coconut to the filling and mix well to combine. The coconut will give the filling a delightful texture and a touch of tropical flavor.
  7. Pour the lemon-coconut cream filling over the cooled crust, spreading it out evenly with a spatula. Use a spoon to gently tap the surface to remove any air bubbles.
  8. Allow the cream squares to cool at room temperature for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours, or until the filling is firm and set.
  9. Once chilled, remove the dessert from the pan and cut it into squares. Garnish with extra shredded coconut and lemon zest, if desired.
  10. Serve and enjoy the creamy, tangy, and tropical goodness of these Lemon Coconut Cream Squares.

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