Lita’s Easy Lemon Squares with Coconut Shortbread is a variation of my mom’s recipe. They remain my favorite above all others. Now, I acknowledge that sentiment could be influencing my judgement, but I think there’s more to this simple recipe for lemon bars than just a fond childhood memory. These delicious old fashioned lemon bars with fresh lemon and a coconut shortbread crust are a bright addition to any summer menu.
For this recipe, you’ll need the juice and zest of two whole regular lemons. Although I love the more mellow flavor of Meyer Lemons, you really need the tartness of a regular lemon for these lemon bars.
When it comes to citrus, not all recipes call for using the whole of the fruit at one time. I like to keep a rotating stock of citrus zest in the freezer as a backup – just in case I have a future need for zest in my baking. To learn more, visit my post titled, How many possibilities do you see?
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Simplicity’s best
Some of the best recipes are simple. You can taste every ingredient separately and in harmony with the others. I like to think that Lita’s Easy Lemon Squares with Coconut Shortbread does just that.
As a stand-alone, the base of this bar is extremely versatile, serving as a crust for tart shells or a simple shortbread-style cookie. In fact, I use this recipe as the base for my Seasonal Fresh Fruit Tart. In this lemon bar recipe, the sweetened coconut compliments the tartness of the lemon filling without stealing the show. It’s a lemon square after all.
The original recipe called for bottled lemon juice. However, I’ve substituted fresh lemon juice and lemon zest to give this dessert a fresher, brighter finish.
Put your passion into your cooking…
My mother was a pretty darn, good cook. I especially have fond memories of coming home from school to the smell of her homemade pasta sauce on the stove. As soon as the aroma hit my nose, I immediately knew we were in for a good dinner that night.
If my mother had a recipe for pasta sauce, I don’t know what it was. And I don’t know that she even knew what it was exactly. She was one of those women who tasted her way through everything and adjusted with a handful of this and a pinch of that along the way. And everything she made was delicious. Everything except for that pea soup we had a 4-hour epic standoff over when I was six. But that is neither here nor there. I got to leave the table without having to eat it, so I have no hard feelings.
But in all seriousness, I learned to cook by simply watching her in the kitchen. Her passing in the spring of 2021 and my daughter’s request for my pasta sauce recipe soon after made me realize I didn’t have one either. At least, not officially until I took the time to write it down. My recipe for Best Spicy Sicilian Pasta Sauce is a little sweet, has a little heat and builds layers of flavor. And it’s flexible. The way the recipe is structured, the vegetarian version stands tall all on its own. But you can also add a hearty portion of meat to satisfy any carnivores in the family. The choice is yours.
If I’m really missing my mom, I know I can always make a pot of pasta sauce or bake up some of Lita’s Easy Lemon Squares with Coconut Shortbread and feel right as rain in no time. There’s value in taking the time to capture recipes by and memories made with our loved ones. Those recipes serve as bridges between generations.
A fun fact about the name, “Lita’s Easy Lemon Squares with Coconut Shortbread”
Lita was not my mom’s name. It was Francesca. “Lita” is the name my daughter gave her – a shortened version of Abuelita – the Spanish word for Grandma.
Lita’s Easy Lemon Squares with Coconut Shortbread
Course: DessertsCuisine: AmericanDifficulty: Easy24
servings15
minutes45
minutesIngredients
- For the Crust
2 cups A.P. flour
2 sticks salted butter, chilled and cut into small pieces.
1/2 cup confectioners sugar
1/2 cup sweetened shredded coconut
- For the Lemon Filling
1/4 cup A.P. flour
2 cups granulated sugar
4 large eggs, room temperature
Zest of 1 lemon
1/2 cup fresh lemon juice
1 tsp. baking powder
- For finishing the lemon squares
Additional confectioners sugar for dusting on the top
Directions
- Prepare the Crust
- Preheat oven to 350 degrees F.
- Line a 9-inch x 12-inch baking pan with parchment paper so that the paper extends above the lip of the pan. This will make it easier to remove the lemon squares once they are baked and cooled. Set aside.
- Combine the 2 cups of flour, butter, 1/2 cup of confectioners sugar and coconut until a soft meal forms. Press dough into the bottom of the pan.
- Bake the crust until the edges are light brown – approximately 20 minutes.
- Prepare the filling
- While the crust is baking, prepare the filling by combining 1/4 cup of flour, 2 cups of sugar and the baking powder together.
- Add the eggs one at a time, scraping down the sides of the bowl between additions to make sure the eggs are completely incorporated.
- Add the lemon juice to the mixture and blend completely.
- Putting it all together
- When the crust is ready, and while the pan is still in the oven – pour the filling over the hot crust and allow it to bake until it has set and just starting to brown on top. Approximately 25 minutes.
- Allow to cool completely in the pan.
- Using a spatula for support, gently lift the parchment paper and transfer the entire sheet of lemon squares to a flat surface. The sheet will hold its shape and you’ll be able to peel away the paper from the sides and cut the bars to the desired size.
- If you want clean edges for each bar, trim the edges of the lemon squares before cutting in portions. I typically cut them in either 2-inch x 2-inch squares or 1-inch x 2-inch rectangles.
- Dust the top of the cut lemon squares with powdered sugar and serve.
- Store in the refrigerator.
Notes
- Spray your pan lightly with cooking spray before lining it with parchment. It will make the paper adhere to the sides of the pan – and make your work pressing the crust into the pan much easier.
