How To make Lemon Coconut Squares
1 c All-purpose flour*
1/2 c Margarine or butter;
-softened 1/4 c Powdered sugar
1 c Granulated sugar
2 ts Grated lemon peel
If desired 2 tb Lemon juice
1/2 ts Baking powder
1/4 ts Salt
2 Eggs
1/2 c Flaked coconut
*self-rising flour can be -used in This recipe; omit salt and Baking soda. Recipe by: Betty Crocker's Cookbook Heat oven to 350 degrees. Mix flour, margarine and powdered sugar. Press in ungreased square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, building up 1/2-inch edges. Bake 20 minutes. Beat remaining ingredients about 3
minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes or until no indentation remains when touched lightly in center; cool. Sprinkle with powdered sugar if desired. Cut into 1-1/2-inch squares. 25 SQUARES; 100 CALORIES PER SQUARE.
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Lemon Coconut Gooey Butter Bars
This recipe is one of the most popular recipes on my blog of ALL TIME! These Lemon Coconut Gooey Butter Bars are made with lots of butter, fresh lemon juice, and sweetened coconut! You will fall in love with this recipe just like thousands of people have!
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Keto Toasted Coconut Lemon Squares [Zesty Low-Carb Dessert]
These keto fat bomb lemon squares are one of those recipes. Not just because lemon squares (aka lemon bars) are a beloved dessert staple that has transcended time and potlucks everywhere, but because these are Toasted Coconut Lemon Squares and everyone knows that the sweet and salty crunch of coconut makes everything better.
Traditional lemon squares are gooey and tangy and guaranteed to make a mess of your fingers. This spin on an old classic combines the bite of a lemon with a dairy free, egg based, custard style filling which is topped with crispy toasted coconut chips and packed with protein. The creamier, heavy filling keeps the lemon coconut crust from getting too soggy and flimsy. Win-win!
Slice these squares into 9 servings for a calorie dense breakfast, or into 12 bars for a lighter keto treat! If you don’t mind using real milk, the amounts are the same but remember that the fat and calories will change by using whole fat milk. You can use unsweetened toasted coconut, but I highly recommend toasted coconut chips. They are readily available at most grocery stores. The chips have zero sugar added and are crispier than toasting your own coconut!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
Crust
1 cup almond flour
¼ cup coconut flour
¼ cup erythritol
½ tablespoon lemon zest, see note*
3 tablespoons butter, softened
Filling
¾ cup erythritol
1 tablespoon butter, softened
½ cup almond milk
1 cup lemon juice
½ tablespoon lemon zest, see note*
5 large eggs, beaten
Topping
¾ cup toasted coconut chips, unsweetened
2 tablespoons almond flour
½ tablespoon butter
*The lemon zest adds necessary flavor. Add more or less depending on the strength of lemon flavor you desire.
Nutrition Summary: This makes a total of 12 servings of Toasted Coconut Lemon Squares. Each serving comes out to be 162.5 Calories, 13.71g Fat, 4.13 g Net Carbs, and 5.41g Protein.
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Lemon Coconut Slice | Baking Recipes | Sanjeev Kapoor Khazana
Watch this video to find out the recipe for Lemon Coconut Slice.
LEMON COCONUT SLICE
Ingredients
For slice
100 grams butter
1 egg
¾ cup refined flour (maida)
¼ cup desiccated coconut
Lemon curd
2 teaspoons grated lemon rind
60 ml lemon juice
2 egg yolks
½ cup caster sugar
50 grams butter
Coconut topping
2 eggs
½ cup caster sugar
2 cups fresh scraped coconut
1 cup desiccated coconut
Method
1. Preheat oven to 180º C. Grease and line a baking tin.
2. Use an electric mixer to beat the butter and sugar in a bowl till
well combined. Add egg and beat till just combined. Add flour
and desiccated coconut and stir with spatula till well
combined.
3. Pour the mixture into the prepared tin and bake in the
preheated oven for fifteen minutes or till golden. Demould and
cool on wire rack.
4. To make lemon curd, put egg yolks in another bowl, add
quarter cup caster sugar and whisk well.
5. Boil lemon juice and quarter cup of sugar in a non-stick pan.
Add this mixture to the egg mixture and whisk well. Pour this
mixture back into the pan and cook till the back of the spoon
is coated.
6. Add lemon zest, switch off the heat and add butter. Set it
aside to cool.
7. Spread the lemon curd evenly over the prepared base.
8. To make the coconut topping whisk together eggs and sugar
in a third bowl. Add fresh coconut and desiccated coconut and
stir till well combined. Spread this evenly over the lemon curd
and bake in the preheated oven for twenty to twenty five
minutes or till the coconut turns light golden.
9. Set aside to cool completely. Demould, cut into squares to
serve.
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