Lemon Coconut Squares

Lemon Coconut Squares


232 people made this

The tangy lemon flavor of this no-fuss slice is especially delicious on a warm day. You can adjust the amount lemon juice to your taste and cut the slice into any shape you want.

Donna Biddle

Serves: 12 

  • 1 1/2 cups plain flour
  • 1/4 cup icing sugar
  • 3/4 cup cold butter or margarine
  • 4 eggs
  • 3/4 cup sugar
  • 3/4 cup lemon juice
  • 1 teaspoon baking powder
  • 3/4 cup desiccated coconut

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. In a bowl, combine flour and icing sugar; cut or rub in the butter until crumbly. Press onto the bottom of a lightly greased 33cmx22cm slice tin or lamington tin. Bake at 180 degrees C for 15 minutes.
  2. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.
  3. Bake at 180 degrees C for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.

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Reviews (2)


Altered ingredient amounts. increased ingredients for base by another 1/2 (i.e. 1 1/2 times) for the recommended tin size as felt base was too thin - 15 Mar 2011


The recipe itself is fairly simple, but I would suggest adding a lot more lemon juice than the recipe calls for. I used 3/4 cup, and it really did not taste very lemon-y at all. Next time I will be adding at least 1.5 cups of lemon juice to jazz it up. Since the coconut is only sprinkled on the top, rather than mixed into the lemon filling, it can easily be omitted for the non-coconut fan. - 28 Mar 2010

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