This recipe is a hit! My niece always snags the first one off the table. Definitely a crowd-pleaser.


Listen, my darlings, every once in a while my taste buds want for a combination of sweet and acidic flavors. That's why these squares of lemon coconut cream are so useful. They are like a small piece of paradise. This dish brings together the comfort of our home cooking with the freshness of spring orchards; it was passed down from my mom's recipe box. If you want to brighten up a gathering, whether it's a church potluck or a backyard barbecue, this is the kind of meal you should bring.

These lemony delights have a tropical flavor from coconut, which makes them feel like a charming homage to other lands while remaining faithful to our humble origins; this is especially true in the Midwest, where tradition is paramount. If you're in the mood for some fantasy but would rather remain grounded, these are the shoes for you.

If you want to know what goes well with one of these squares and a nice cup of coffee or tea, I've got news for you. You can't go wrong with serving them as an accompaniment to fried chicken and corn on the cob for dinner or as the centerpiece to a plain summer salad. Your guests are sure to be pleased.

Cream Squares with Lemon and Coconut

Number of servings: Yields around sixteen squares, give or take according on your knife-wielding habits.

Things needed: 1 cup of all-purpose flour, 1/4 cup of powdered sugar, 1/2 cup of chilled butter, 2 big eggs

- 1/2 teaspoon of baking powder - 1 cup of granulated sugar

salt, 1/4 teaspoon; lemon juice, 1/4 cup (about 2 lemons' worth) strained just before use

1-Lemon zest

Two teaspoons of vanilla essence and one cup of shredded coconut, either sweetened or unsweetened to taste.What to do

1. Preheat the oven to 350 degrees Fahrenheit. Either line an 8×8-inch baking dish with parchment paper or thoroughly grease it with butter.

Second, combine the sugar powder and flour in a mixing dish. To make the mixture seem like coarse crumbs, cut in the butter. Spread out the batter in the baking dish by pressing the ingredients together.

3. Transfer to the oven and cook for approximately fifteen minutes, or until a slight golden color begins to emerge. Make sure it's not overdone, yet firm.

4. While that's in the oven, get the eggs, sugar, baking powder, salt, lemon juice, and zest all mixed together. Add the vanilla essence and mix well. Then, carefully incorporate the coconut.

No need to wait for the crust to cool before pouring the liquid over it; when the crust has cooked, just put the pan back in the oven.

6. Preheat oven to 250°F (300°C). Bake for 25–30 minutes, or until topping is slightly browned and center is firm.

7. Allow it to cool on a wire rack in the pan once finished, and if you're in the mood for some extra sugar, dust some on top.

Slice them into squares (before slicing into any baked product, I prefer to say a small prayer; it feels natural) and devour them to your heart's joy.

Some suggestions and variations for the filling include adding 1/2 cup of well-drained crushed pineapple for a more tropical flavor.

- A Substituting your preferred 1:1 gluten-free flour mix for the all-purpose flour should yield a gluten-free alternative. What I've discovered is that adaptability is key while cooking. — True butter is essential, my darlin'. A shift in flavor as noticeable as night and day is the result.

- A Not all lemons are made equal when life offers them to you. If you want to juice the best ones, look for ones that are heavy for their size and yield slightly when pressed; in other words, they beg you to juice them.

Always keep in mind, my darlings, that cooking is a lot like life: it doesn't need to be flawless to be gorgeous. Take full use of these spaces and share them with your neighbors. The essence of genuine hospitality in the Midwest lies in that very thing.

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