This dish is a winner! My niece always grabs the first one. A sure crowd favorite!

Lemon Coconut Cream Squares with Almond Crunch are a delightful treat that combines the tangy brightness of lemon with the tropical sweetness of coconut, all topped off with a satisfying almond crunch. This recipe is perfect for those moments when you need a little escape from the everyday hustle and bustle. I first stumbled upon a version of this recipe during a summer potluck, and it quickly became a favorite in my household. It's a wonderful balance of flavors and textures, and it's surprisingly easy to make, even on a busy weeknight.

These Lemon Coconut Cream Squares are a versatile dessert that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, try serving them alongside a fresh fruit salad. If you're hosting a brunch, they make a lovely addition to the table, complementing savory dishes like quiche or a light salad.

Servings: 16

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup cold butter, cubed
2 large eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1/4 cup sliced almonds
Powdered sugar for dusting

Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish by lining it with parchment paper or lightly greasing it.

In a medium bowl, combine the flour, powdered sugar, and cold butter. Use a pastry cutter or your fingers to mix until the mixture is crumbly.

Press the crumbly mixture evenly into the bottom of the prepared baking dish to form a crust.

Bake the crust in the preheated oven for 15-20 minutes, or until it is lightly golden.

While the crust is baking, whisk together the eggs, granulated sugar, baking powder, and salt in a separate bowl.

Add the lemon juice, lemon zest, and vanilla extract to the egg mixture, whisking until well combined.

Stir in the shredded coconut and sliced almonds.

Once the crust is ready, pour the lemon coconut mixture over the hot crust.

Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set.

Allow the squares to cool completely in the dish before dusting with powdered sugar.

Cut into squares and serve.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a more pronounced coconut flavor, consider using coconut extract instead of vanilla extract. You can also swap the sliced almonds for chopped pecans or walnuts for a different nutty twist. For an extra touch of elegance, drizzle the cooled squares with a simple lemon glaze made from powdered sugar and lemon juice.