Lemongrass Bars With Coconut Shortbread Crust

Name: Lemongrass Bars With Coconut Shortbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sweetened shredded coconut (about 3 ounces); 1/2 cup powdered sugar; 1/2 cup plus 3 tablespoons unsalted butter, room temperature; 1 1/4 cups sugar; 3 lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant 1/2 cup); 5 tablespoons fresh lemon juice; 3 large eggs; 1/4 cup all purpose flour; Powdered sugar

Servings: persons

1
Preheat oven to 350u00b0F. Butter 13 x 9 x 2- inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.
2
Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
3
Reduce oven temperature to 325u00b0F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
4
Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.

829

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup sweetened shredded coconut (about 3 ounces), 1/2 cup powdered sugar, 1/2 cup plus 3 tablespoons unsalted butter, room temperature, and more.

Yes, Lemongrass Bars With Coconut Shortbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!