• Prep Time
    30 minutes
  • Cook Time
    30 minutes
  • Serving
  • View

The lemon squares were a big hit with all my 3 children. It was my son’s favorite after school snack. The recipe was given to me by my dear friend Bolu. The subtle sweetness of the coconut offsets the tartness of the lemon curd perfectly. Hope you enjoy this as much as my children did.

Credit: Laura Secord Canadian Cookbook


For pastry crust

For lemon curd

For meringue topping


    Step 1

    In a saucepan, combine all the ingredients for the lemon curd and cook over medium heat. Once thickened, set aside to cool

    Step 2

    Preheat oven to 375℉

    Step 3

    In a bowl, cream butter and brown sugar. Blend in flour and mix until crumbly mix. Press the mix into bottom of 9” square cake pan lined with lightly greased parchment paper

    Step 4

    Bake crust in heated oven for 15 minutes

    Step 5

    In a separate bowl, beat the egg whites till light and stiff. Add sugar and continue to beat until peaks are formed. Fold in coconut into whipped combination

    Step 6

    Remove baked crust and layer on the cooled lemon cream. Over the lemon cream, spread the meringue topping

    Step 7

    Return dish to oven and bake for 15 additional minutes or until top is golden brown

    Step 8

    Cool and cut into square

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