Lemongrass Bars With Coconut Shortbread Crust Recipe

Name: Lemongrass Bars With Coconut Shortbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/2 cup Unbleached All-purpose Flour; 1 cup Sweetened Shredded Coconut Flakes; 1/2 cups Powdered Sugar; 1/2 teaspoons Kosher Salt; 1/2 cups Plus 3 Tablespoons Unsalted Butter, Room Temperature, Plus More For Pan; _____; FOR THE FILLING:; 1-1/4 cup Sugar; 5 stalks Or Scant 1/2 Cup Of Lemongrass, Use Bottom Four Inches With Tough Outer Layer Removed; 5 Tablespoons Fresh Squeezed Lemon Juice, Strained; 3 whole Large Eggs; 1/4 cups Unbleached All-purpose Flour; 1 pinch Kosher Salt; 1 Tablespoon (heaping) Powdered Sugar, For Dusting

Servings: persons

FOR THE CRUST:
1-1/2 cup Unbleached All-purpose Flour
1 cup Sweetened Shredded Coconut Flakes
1/2 cups Powdered Sugar
1/2 teaspoons Kosher Salt
1/2 cups Plus 3 Tablespoons Unsalted Butter, Room Temperature, Plus More For Pan
_____
FOR THE FILLING:
1-1/4 cup Sugar
5 stalks Or Scant 1/2 Cup Of Lemongrass, Use Bottom Four Inches With Tough Outer Layer Removed
5 Tablespoons Fresh Squeezed Lemon Juice, Strained
3 whole Large Eggs
1/4 cups Unbleached All-purpose Flour
1 pinch Kosher Salt
1 Tablespoon (heaping) Powdered Sugar, For Dusting

1
Recipe By: Ivy Manning
2
For The Crust: Preheat oven to 350 degrees F and butter a 9x13x2 metal baking pan.
3
Using an electric mixer combine the flour, coconut, powdered sugar and kosher salt into the mixing bowl and mix on low until combined. Add butter; beat on low until the dough comes together in wet clumps. With your fingers; press dough onto the bottom and 1/2 inch up the sides of the pan. Bake crust until golden (edges may be darker), for about 20-25 minutes. Then remove from the oven and reduce the heat to 325 degrees F.
4
For the Filling: Meanwhile, place the sugar and lemongrass into a food processor; pulse until the lemongrass is finely ground, about a minute. Pour in the lemon juice and process for 30 seconds. Add eggs, process to blend for 10-15 seconds. Add the flour and a pinch of kosher salt; pulse until smooth.
5
Pour the lemongrass mixture onto the hot coconut crust and place in the 325F oven for 22-23 minutes or until the filling is firm.
6
Cool in pan on a wire rack. Cut in to twelve squares, dust with powdered sugar and serve!

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/2 cup Unbleached All-purpose Flour, 1 cup Sweetened Shredded Coconut Flakes, 1/2 cups Powdered Sugar, 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.

Lemongrass Bars With Coconut Shortbread Crust

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