These Cream Squares with Lemon and Coconut: A Decadent, Refreshing Treat

If you’re searching for a dessert that’s light, tangy, and irresistibly creamy, These Cream Squares with Lemon and Coconut are the perfect choice. With a buttery crust, smooth lemon filling, and a fluffy coconut topping, each bite is a harmonious blend of sweet and tart. This recipe is perfect for family gatherings, potlucks, or a simple indulgence after dinner. Follow this step-by-step guide to make your own batch of these delightful squares.

Ingredients

For the Crust:

1 cup (120 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1/2 cup (115 g) unsalted butter, cold and cubed

For the Lemon Cream Filling:

1 can (14 oz / 400 g) sweetened condensed milk
1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
2 large egg yolks
1 teaspoon lemon zest

For the Coconut Topping:

1 cup (240 ml) heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup (40 g) sweetened shredded coconut, lightly toasted

Step-by-Step Method

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the flour and sugar.
Add the cold cubed butter and use a pastry cutter (or your fingertips) to blend until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of a greased 8×8-inch (20×20 cm) baking pan.
Bake for 12–15 minutes, or until lightly golden. Remove from oven and let it cool slightly.