Cream Squares with Lemon and Coconut

This recipe is very successful! My nephew always gets the first

one from the table. It’s definitely a people pleaser.

Listen darling, sometimes my taste buds want to mix sweet and sour. That’s why this square of lemon-

coconut frosting is so useful. They are like a little piece of heaven. This dish combines the comfort of

our home-cooked cuisine with summer fruits we pick from the garden; It came in my mother’s

prescription box. If you want to liven up a gathering, whether it’s a church dinner or a backyard

barbecue, these are the types of dishes you should bring with you.

Lemon Food has a tropical taste coming from coconut and nods to other lands while remaining true

to our humble origins; this is especially true in the Midwest, where the tradition is concentrated. If

you’re in the mood for fantasy but prefer to stay grounded, these shoes are for you.

If you want to know what goes well with a nice cup of coffee or tea, I have your details. You can

always serve these as a side dish with roasted chicken and corn on the cob or as the main part of a

classic salad. Your guests will definitely be pleased with it.

Cream Squares with Lemon and Coconut

Serving Size:

Serves approximately sixteen servings, give or take, depending on your eating habits.

Ingredients:

1 cup flour, 1/4 cup powdered sugar, 1/2 cup cold butter, 2 large eggs

– 1/2 teaspoon flour – 1 cup pure sugar

Salt, 1/4 teaspoon; lemon juice, 1/4 cup (about 2 lemons’ worth) to use

zest of 1 lemon

Two tablespoons of vanilla extract and one cup of shredded coconut (sweet or unsweetened).

How-to

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch baking pan with parchment paper or

grease it well.

Secondly, combine the powdered sugar and flour in a mixing bowl. Reduce the oil so that the mixture

resembles hazelnuts. Divide the shells into the baking dish and press together.

3. Place in the oven and bake for fifteen minutes or until a light golden color appears. Make sure it’s

not too much, but strong.

4. Fırındayken yumurtaları, şekeri, kabartma tozunu, tuzu, limon suyunu ve kabuğu rendesini birlikte

karıştırın. Vanilya özünü ekleyin ve iyice karıştırın. Şimdi hindistan cevizini dikkatlice katlayın.

Kabuğun üzerine dökmek için soğumasını beklemeye gerek yok; Kabuk hazırlandıktan sonra tavayı

fırına yerleştirin.

6. Preheat the oven to 300°F. Bake for 25-30 minutes or until lightly browned on top and firm in the

middle.

7. Leave the finished pan to cool on a wire rack and sprinkle some extra sugar on top if you want it.

Cut into pieces (I choose to say a little prayer before cutting baked goods; it feels very natural) and

count as you wish.

Some suggestions and variations on the filling include adding half a cup of chopped pineapple and

crushed pineapple for a warm flavor.

– Replacing your favorite 1:1 blend with gluten-free all-purpose flour will provide a gluten-free

alternative. I’ve discovered that flexibility is key when it comes to cooking. – Real oil is a must, dear.

The result is a taste that visibly changes night after night.

– A Not all lemons are equal when life offers you. If you want good juice, look for ones that are

heavier for their size and produce less; so they ask you to cook them.

Always remember, darling, that cooking is like life: It doesn’t have to be flawed to be good. Make the

most of this space and share it with your neighbors. In this context lies the beginning of true

Midwestern hospitality.

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