Comida Kraft
Recipe Box

Lemon-Coconut Squares

Lemon-Coconut Squares is rated 4.180327868852459 out of 5 by 61.
Prep Time
20
min.
Total Time
3
hr.
50
min.
Servings

20 servings

Every sweet, chewy bite is better than the last. Prepped in 20 minutes, this is what you're bringing next time.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix wafer crumbs, 1/4 cup sugar, butter and lemon zest until blended; press onto bottom of 8-inch square pan. Bake 8 min.
  • Beat eggs and remaining sugar in small bowl with whisk until well blended and thickened. Add lemon juice, flour and baking powder; mix well. Pour over crust; sprinkle with coconut.
  • Bake 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Refrigerate several hours or until chilled before cutting to serve.

How to Make Mess-Free Wafer Crumbs

Crushing wafers into crumbs can be a messy task. To keep the crumbs contained, place the whole wafers in a resealable plastic bag. Squeeze the air from the bag, then seal the bag. Run a rolling pin back and forth over the wafers until finely crushed.

How to Store

Refrigerate leftover squares.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 20 servings

Nutritional Information

Serving Size 20 servings
AMOUNT PER SERVING
Calories 110
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 25mg
Sodium 70mg
Carbohydrate 16g
Dietary fiber 0g
Sugars 13g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from After reading the other reviews, I was a bit aprehensive but I really like lemon and I had all the... After reading the other reviews, I was a bit aprehensive but I really like lemon and I had all the ingredients in the house so I decided to give this recipe a try. I made it in a glass 8" square pan and made one alteration. I thought it might be the amount of sugar in the crust that made it stick as mentioned in the other review, so I only added 1 Tablespoon sugar instead of the 1/4 cup. It was absolutely fine. The nilla wafers are sweet already so they really didn't need the extra sugar. We liked these so well that I might even cut them in only 16 bars rather than 20 next time!
Date published: 2007-02-01
Rated 4 out of 5 by from Followed the recipe except doubled everything, and igood thing I did because it definitely doesn't... Followed the recipe except doubled everything, and igood thing I did because it definitely doesn't make enough! Overall they taste and smell really good. Only issues - the crust was a little too thick and the top part edges all browned/burned. Will use less wafers next time and decrease the baking time. Also seemed to come out flatter than in the picture but maybe that's just the picture. Used fresh squeezed lemons and probably would add a little more next time to get more of that lemoney-citrus taste. Followed other tips on here for lining the pan with foil and sprayed pam. It worked wonders-no problem taking the pieces out. Definitely easy to make and will make again.
Date published: 2007-04-13
Rated 5 out of 5 by from Lemon bars are one of my favorite desserts so I have tried lots of different kinds in lots of... Lemon bars are one of my favorite desserts so I have tried lots of different kinds in lots of different places. These are, hands down, THE BEST lemon bars I've ever eaten. Everyone in my house loves them -- even my husband, who doesn't usually care for lemon bars) and my kids, who claim to dislike coconut. Speaking of the coconut, it's a fabulous addition to the recipe. It gives the bars a lovely little crisp on top. My only complaint is it doesn't make enough - they are so scrumptious I have a hard time keeping them in the house for more than one day!
Date published: 2009-01-18
Rated 5 out of 5 by from This was DELICIOUS! This was DELICIOUS! I used a Nabisco Nilla 6 oz. piecrust instead of making the square crust. I used egg white to brush the crust before I pre-baked it for 5 minutes (as the package directs). Added the leftover egg wash to the eggs in the filling. Did everything else as the recipe dictates. One complaint, though: THIS DID NOT MAKE ENOUGH, as Hubby and I ate the whole thing in less than a day. Next time I will double the filling and make 2 pies! Made with the piecrust, each 1/8 of the pie has 220 calories (not counting any that may be in the lemon juice). SIMPLY EXCELLENT, but not low cal. YUMMY
Date published: 2005-07-02
Rated 5 out of 5 by from I made two 8x8 inch trays of this dessert. I made two 8x8 inch trays of this dessert. One for a family birthday and one for a after lunch dessert with my aunts and grandmother. Both turned out wonderful and I multiplied the recipe ingredients by 3 to have a little extra. Instead of adding sugar to the crushed wafers I added a table spoon of agave nectar which it a healthy alternative to the sugar asked for in originalI also mixed half sweetened and half unsweetened coconut together so I removed a bit more of the sweetness, didn't effect recipe cause it still was both tart and sweet. I
Date published: 2013-08-11
Rated 5 out of 5 by from I made this recipe exactly as it said and it came out looking just like the picture and tasting... I made this recipe exactly as it said and it came out looking just like the picture and tasting delicious. I make a lot of bar type cookies and the trick to perfect ones are to line the pan, bottom and sides with Release tin foil or regular if thats' all that's available and coat it with margerine, a little heavier in the corners. When done lift it out of the pan by the tin foil and put it in the freezer for awhile until cold. Take it out, fold down the sides of the tin foil and cut into squares. The squares will come up easily off the foil.
Date published: 2007-02-02
Rated 4 out of 5 by from These were refreshing and tasty. These were refreshing and tasty. My teen daughter loved them as did my husband. For me personally I found them a little sweet but I am not one to eat a lot of sweet things. Everyone else however devoured them in no time. I thought the lemon flavor was good but I also used fresh lemon juice. It was a good summer dessert and I would make these again.
Date published: 2008-09-20
Rated 2 out of 5 by from Recipe has to be wrong I am surprised by all the positive reviews. Maybe the recipe changed since most of them because these simply did not turn out as pictured. The filling was really runny before pouring into the pan so the coconut baked into the bars. These were maybe a half an inch thick and hard as a rock probably from all the sugar. Will never make again
Date published: 2016-08-20
  • 2016-09-30T10:30CST
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