Go Back

Creamy Coconut Lemon Squares

These Creamy Coconut Lemon Squares are a refreshing dessert that combines smooth coconut cream with tart lemon, creating an irresistible treat that’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 can (13.5 oz) full-fat coconut milk for creaminess
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup granulated sugar for filling
  • 3 large eggs
  • 1 piece zest of 1 lemon
  • a pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Press the mixture into the bottom of a greased 9×9-inch square baking dish.
  4. Bake the crust for 10 minutes until set and lightly golden.
Making the Filling
  1. In a large mixing bowl, whisk together the coconut milk, shredded coconut, 1/4 cup sugar, lemon juice, eggs, lemon zest, and salt until well combined and smooth.
Combining and Baking
  1. Pour the creamy mixture over the baked crust, spreading it evenly.
  2. Return the dish to the oven and bake for an additional 25-30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Cooling and Serving
  1. Allow the squares to cool in the baking dish for about 30 minutes, then refrigerate for at least 2 hours before slicing into squares.
  2. Once chilled, cut into squares and serve. Optionally, add a sprinkle of toasted coconut or whipped cream on top.

Notes

For a creamier texture, use full-fat coconut milk. Allowing the squares to chill for a few hours helps the flavors meld, enhancing the taste.