Luscious Lemon Coconut Meringue Squares Recipe

Name: Luscious Lemon Coconut Meringue Squares
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 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

Escape to a tropical paradise with these irresistible Luscious Lemon Coconut Meringue Squares! Forget fussy pies – this recipe delivers the same amazing flavors in a simpler, square-pan format. A buttery shortbread crust is topped with a tangy lemon filling and a dreamy, toasted coconut meringue. Easy to make, unbelievably delicious, and perfect for any occasion!

Prep Time 30 mins

Cook Time 55 mins

Calories 447.7 kcal

Protein 9g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

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.