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