One of those ‘bet you can’t eat just one’ treats!
I don’t know about you, but I absolutely love it when I taste something new-to-me that’s incredible. My typical reaction is that I cannot wait to get home and try to recreate it. The inspiration for these amazing squares came when I sampled something at a market on a recent trip to Vancouver which reminded me of something I had enjoyed in Australia a few years ago. After a little experimenting in my kitchen, I’ve come up with a recipe I’m pretty excited about. For the record, I’m calling them squares even though in Australia they’d be called slices. They’re super easy to make (three cheers for no-bake treats!) and crammed with the perfect balance of tart-sweet flavour. I am quite certain this will be my new go-to item for book club, tea parties, bake sales and potlucks. I hope you like them half as much as my husband does; he may or may not have eaten half a pan of them over the past 24 hours.
Ingredients
Base:
- 2 1/3 cups (560 mL) graham cracker crumbs (look for gluten-free graham-style crumbs if needed)
- 1 cup (250 mL) finely shredded (desiccated) coconut
- Grated zest from one lemon
- 1/2 cup (125 mL) butter, melted
- 1/2 cup (125 mL) sweetened condensed milk
Frosting:
- 2 cups (500 mL) icing sugar
- 3 tablespoons (45 mL) room temperature salted butter
- 3 tablespoons (45 mL) freshly squeezed lemon juice
- 3 tablespoons (45 mL) desiccated coconut, for topping
Method
- Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper.
- In a medium bowl, combine graham crumbs, coconut and lemon zest.
- Add melted butter and sweetened condensed milk to the graham crumb mixture and mix thoroughly until well combined.
- Press the crumb mixture into the prepared pan and refrigerate.
- In another bowl, make the frosting by beating together (with an electric mixer or by hand) the icing sugar, butter and lemon juice until creamy, thick and smooth.
- Spread the frosting over the graham crumb layer then sprinkle with the extra coconut, pressing down slightly so it sticks to the frosting.
- Place the pan back into the fridge for one hour or longer to set completely.
- Cut into squares or bars.
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
- Wrap squares in waxed paper and tie with baker’s twine for gifting.
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I also tried the same lemon squares from Vancouver! How would you compare the sweetness of your recipe compared to theirs?
Thanks for the recipe! I will be making these for the holiday!
I would say mine are a little bit less sweet because the icing is not as thick,
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I know the lemon squares you speak of, and have tried to copy them myself (with decent success!). Going to try your version!!
Let me know if you like them!
So freaking good! Best lemon squares I’ve ever tasted! My family can’t get enough of these and because they are so easy to make, we always have them on hand if company pops by! Everybody loves them and I have to have copies of the recipe on hand because I’ve given it out so often! Thank you!!!
So happy to hear this – thank you! Everyone I serve them to seems to love them as well!
Thank you for this recipe! Very excited to try it out. I believe I know what lemon bars you are talking about. This company travels to the one of a kind show in Toronto and every year I buy their product and vow to try and figure it out… sounds like we are talking about the same company and I’m thrilled to have a ready made recipe to try out and adapt for my husbands allergies. Thank you thank you thank you!
Thanks for your comment – I hope your husband enjoys the squares as much as mine does!
Love these bars ! Thanks for the recipe. Going to make this weekend. Do you use sweetened coconut ?
So glad you like these bars – I do too! I use finely grated unsweetened coconut as there is enough sweetness in the condensed milk and icing sugar.
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