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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How To make Lemon Coconut Squares's Videos
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
Homemade Lemon Coconut Bars
Yummy and easy to make
Lemon Coconut Bars
Crust Ingredients and Directions:
1/2 cup butter melted
1/2 cup of shredded coconut
1/4 cup of granulated sugar
1 tsp of vanilla
1/4/ salt
1 cup + 1 tsp of flour
Pour the flour in a mixing bowl, add melted butter, shredded coconut, granulated sugar, vanilla and salt. Combine and mix into a dough. Then add to a lined 9 3/4' x 8 3/4' baking pan. Bake at 350 F for 20 minutes.
Lemon Filling Ingredients and Directions:
1 cup of granulated sugar
3 tbsp of all-purpose flour
3 large eggs
1 tbsp of lemon rind
1/2 cup lemon juice
1/2 cup of coconut shredded (optional)
Combine all the ingredients and pour it on the crust. Bake at 325 F for 20-25 minutes.
When its finished, remove from baking pan and let it cool. Refrigerate it for a couple of hours then cut into squares.
Coconut Lemon Bars
Ge the full recipe here:
Of all the the recipes that use lemon at the heart lemon bars are a family favorite. The shortbread style crust and the slightly tart lemon topping make them a very more-ish kind of dessert. These coconut lemon bars have have the tropical taste of coconut in them as well, for a really special treat. Plus, there's a simple shortcut that means this recipe is super easy to make.
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No Bake Lemon & Coconut Slice - mysweetambitions
Hi guys today I will be sharing my take on NO bake Lemon & Coconut Slice
1/3 cup or 80 g of butter
3/4 cup condensed milk 250 g
250 g marie biscuit or any plain biscuits
1 cup desiccated coconut
lemon juice 1 tbsp +1 tsp
1/2 tbsp lemon zest
For the icing
300 g or 2 cups of icing sugar
1/3 cup butter melted 80 g
3 tbsp lemon juice
1 1/2 tbsp dessicated coconut
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:
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Lemon Coconut Bars
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