How To make Lemon Coconut Squares

Lemon Coconut Slice

Lemon Coconut Slice - the perfect spring treat! A simple baked base topped with lemony coconut icing - keep it in the fridge for maximum deliciousness!

Easy One Bowl Coconut Lemon Slice - No Mixer Required

Easy One Bowl Coconut Lemon slice is exactly that, very quick to put together using just one bowl and baked in 25 minutes ready for morning, or afternoon tea or, to take on a picnic.  It's finished with a lemony icing that brings the whole slice together. The texture is soft, moist and delicious!

FULL RECIPE:

INSTAGRAM:

PINTEREST:

FACEBOOK

TWITTER

Lemon Coconut cookies

Lemon Coconut Cookies are a delicious taste of spring. Perfect for pairing with tea, they are a light and delicious treat made with a traditional cookie recipe.

Find the Recipe Here:



Follow us on Social Media:

Facebook:

Instagram


Shop our Amazon Store:


**Disclaimer* We are an Amazon affiliate. If you make a purchase through one of our links, we earn a small portion of that sale. This small portion allows us to continue to bring you great recipes and videos like this!

#lemoncoconutcookies #howtomakelemoncookies #lemoncookies #coconutcookies #thebutteredhome

Marina's Kitchen - Lemon Coconut Squares

1/2 cup sweetened condensed milk
125g butter
250g milk arrowroot biscuits
1 tea spoon lemon rind grated
1 cup of coconut

Icing:
1 & 3/4 cups of icing sugar
3 tablespoons of lemon juice
15g butter
2 tablespoons of coconut

Keto Lemon Coconut Crumble Bars

Pan size: 6 x 6 x 2 inch (15 x 15 x 5 cm) square pan

INGREDIENTS
4 large egg yolks
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (120mL) fresh lemon juice
zest of 1 large lemon
⅓ cup (80g) unsalted butter
1 teaspoon (3g) powdered gelatine (I used Knox unflavored powdered gelatine)
½ teaspoon (1g) xanthan gum
1 cup (100g) blanched almond flour
½ cup (50g) unsweetened shredded coconut
½ cup (100g) granulated erythritol
⅓ cup (76g) melted salted butter

-Cook the lemon curd in very low heat until it thickens. (20-30mins)
-Use 3/4 of the mixture to make the crust and bake at 350°F (180°C) for 12-14 minutes.
-Use the remaining mixture as the crumble topping and bake at 350°F (180°C) for 20-25 minutes until top starts to brown and center is slightly jiggly.
-Let it cool completely and refrigerate for at least 2 hours before slicing.

Yields 9 servings (macros per serving)
NET CARBS: 2.4g
FIBER: 3.1g
PROTEIN: 4.6g
FAT: 23.0g
CALORIES: 256

#ketoserts #ketoLemonBars #LowCarbLemonCoconutBars


Tamaño del recipiente: recipiente cuadrado de 6 x 6 x 2 pulgadas (15 x 15 x 5 cm)

INGREDIENTES
4 yemas de huevo grandes
1 cucharadita (5 ml) de extracto de vainilla
½ taza (100 g) de eritritol granulado
½ taza (120 ml) de jugo de limón fresco
ralladura de 1 limón grande
⅓ taza (80 g) de mantequilla sin sal
1 cucharadita (3 g) de gelatina en polvo (yo usé gelatina en polvo sin sabor Knox)
½ cucharadita (1 g) de goma xantana
1 taza (100 g) de harina de almendras blanqueada
½ taza (50 g) de coco rallado sin azúcar
½ taza (100 g) de eritritol granulado
⅓ taza (76 g) de mantequilla salada derretida

-Cocinar la cuajada de limón a fuego muy lento hasta que espese. (20-30 minutos)
-Use 3/4 de la mezcla para hacer la base y hornee a 350 ° F (180 ° C) durante 12-14 minutos.
-Utilice el resto de la mezcla como cobertura de migajas y hornee a 350 ° F (180 ° C) durante 20-25 minutos hasta que la parte superior comience a dorarse y el centro esté ligeramente ondulado.
-Dejar enfriar por completo y refrigerar por lo menos 2 horas antes de cortar.

Rinde 9 porciones (macros por porción)
CARBOHIDRATOS NETOS: 2.4g
FIBRA: 3,1g
PROTEÍNA: 4.6g
GRASA: 23,0 g
CALORÍAS: 256

Dimensioni della padella: padella quadrata da 6 x 6 x 2 pollici (15 x 15 x 5 cm)

INGREDIENTI
4 tuorli d'uovo grandi
1 cucchiaino (5 ml) di estratto di vaniglia
½ tazza (100 g) di eritritolo granulato
½ tazza (120 ml) di succo di limone fresco
scorza di 1 limone grande large
⅓ tazza (80 g) di burro non salato
1 cucchiaino (3g) di gelatina in polvere (io ho usato la gelatina in polvere non aromatizzata Kno
½ cucchiaino (1g) di gomma xantana
1 tazza (100 g) di farina di mandorle sbollentate
½ tazza (50 g) di cocco grattugiato non zuccherato
½ tazza (100 g) di eritritolo granulatox)
⅓ tazza (76 g) di burro salato fuso

-Cuocere la cagliata di limone a fuoco molto basso finché non si addensa. (20-30 minuti)
-Utilizzare 3/4 del composto per fare la crosta e infornare a 180°C per 12-14 minuti.
-Utilizzare il composto rimanente come guarnizione sbriciolata e infornare a 180°C per 20-25 minuti fino a quando la parte superiore inizia a dorarsi e il centro è leggermente tremolante.
-Lasciare raffreddare completamente e mettere in frigo per almeno 2 ore prima di affettare.

Produce 9 porzioni (macro per porzione)
CARBOIDRATI NETTI: 2,4 g
FIBRA: 3.1g
PROTEINE: 4,6 g
GRASSO: 23,0 g
CALORIE: 256


Taille du moule : moule carré de 6 x 6 x 2 pouces (15 x 15 x 5 cm)

INGRÉDIENTS
4 gros jaunes d'oeufs
1 cuillère à café (5 ml) d'extrait de vanille
½ tasse (100 g) d'érythritol granulé
½ tasse (120 ml) de jus de citron frais
le zeste d'1 gros citron
⅓ tasse (80 g) de beurre non salé
1 cuillère à café (3g) de gélatine en poudre (j'ai utilisé de la gélatine en poudre sans saveur Knox)
½ cuillère à café (1g) de gomme xanthane
1 tasse (100g) de farine d'amande blanchie
½ tasse (50 g) de noix de coco râpée non sucrée
½ tasse (100 g) d'érythritol granulé
⅓ tasse (76g) de beurre salé fondu

-Cuire la crème au citron à feu très doux jusqu'à ce qu'elle épaississe. (20-30 minutes)
-Utiliser les 3/4 du mélange pour faire la croûte et cuire au four à 350 °F (180 °C) pendant 12-14 minutes.
-Utiliser le reste du mélange comme garniture à crumble et cuire au four à 350 °F (180 °C) pendant 20-25 minutes jusqu'à ce que le dessus commence à dorer et que le centre tremble légèrement.
-Laisser refroidir complètement et réfrigérer au moins 2 heures avant de trancher.

Donne 9 portions (macros par portion)
GLUCIDES NETS : 2,4 g
FIBRE : 3.1g
PROTÉINES : 4,6 g
GRAISSE : 23,0 g
CALORIES : 256

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.

Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#sanjeevkapoor