Lemon-Coconut Squares
Description
The pastry is simple and quick to prepare. This coconut-lemon delight needs time to settle. Right after baking, the pastries have a pronounced sour lemon taste. But by the next day, the excess acidity fades, leaving behind a delicate lemon flavor and aroma. All the details are ready, the pastry is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients for the lemon curd. Beat the egg yolks until smooth. Wash the lemon thoroughly, grate the zest without including the white part. Squeeze the lemon juice.
- 2
Step 2
Combine everything in a heavy-bottomed saucepan and cook over low heat until thickened, about 7–8 minutes, stirring occasionally with a whisk. Transfer to another container, cover with plastic wrap in contact with the surface, and cool completely.
- 3
Step 3
Prepare the necessary ingredients for the dough. Sift the flour and baking powder into a deep bowl.
- 4
Step 4
Add the coconut flakes, sugar (100 g), and salt, and mix. Pour in the melted butter and mix. Add the egg and knead until you have a soft dough.
- 5
Step 5
Spread the dough into a square baking pan (20x20 cm). My pan is larger, so I reduced the size by placing the dough on parchment paper and folding the edges up using a foil-wrapped cylinder. Bake the cake layer in a preheated oven at 180°C for 15 minutes. Let it cool.
- 6
Step 6
Meanwhile, rub the cottage cheese through a sieve or blend it with a blender until smooth, forming a paste without lumps. Combine with the lemon curd and mix until homogeneous.
- 7
Step 7
Spread the cream evenly over the surface of the cake layer. Sprinkle with coconut flakes. Bake for 25 minutes. Let cool completely, remove from the pan, and cut into equal squares.
- 8
Step 8
Let the pastries chill in a cool place for several hours, preferably overnight. The excess acidity will dissipate, leaving behind a delicate lemon aroma and flavor.