Ingredients for Luscious Lemon Coconut Meringue Squares
- 2 1/4 cups granulated sugar
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
- egg yolks
- 1 cup 2 tablespoons unsalted butter
- brown sugar
- 2 1/2 cups all-purpose flour
- 4 large egg whites
- 1 cup shredded sweetened coconut
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon plus 2 pinches salt
- 1/4 cup cornstarch
- 1 cup water
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How to Make Luscious Lemon Coconut Meringue Squares
- Preheat oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and flouring it.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add 2 ½ cups all-purpose flour and ¼ teaspoon salt, mixing until just combined.
- Press dough evenly into the prepared pan. Bake for 20-25 minutes, or until lightly golden.
- While the crust is baking, prepare the lemon filling: Whisk together ½ cup granulated sugar, ¼ cup cornstarch, and a pinch of salt in a medium saucepan.
- Gradually whisk in 1 cup water until smooth. Bring to a simmer over medium heat, stirring constantly.
- Reduce heat to low and stir in 1 cup lemon juice and 2 tablespoons lemon zest. Cook for 2-3 minutes, or until thickened.
- Remove from heat and stir in 2 tablespoons (1 ounce) unsalted butter. Let cool slightly.
- Spread the cooled lemon filling evenly over the baked crust.
- For the meringue, beat 4 large egg whites with a pinch of salt until soft peaks form.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in 1 cup shredded sweetened coconut.
- Spread the meringue evenly over the lemon filling.
- Bake for 15-20 minutes, or until the meringue is lightly golden brown and firm to the touch.
- Let cool completely before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
127g
Fat
96g
Carbs
17g
