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 ½ cups flour; 3 ounces coconut, sweet shredded; ½ cup powdered sugar; ½ cup butter, room temp; 3 tablespoons butter, room temp; 1 ¼ cups sugar; 3 stalks lemongrass, minced (bottom 4 inches and tough outer layer removed); 5 tablespoons lemon juice; 3 eggs, large; ¼ cup flour; powdered sugar

Servings: persons

1
Preheat oven to 350.
2
CRUST:.
3
Butter 13x9x2 inch metal baking pan.
4
Using electric mixer, beat flour, coconut, powdered sugar and salt in large bowl until well blended.
5
Add butter and beat on low until moist clumps form.
6
Press dough onto bottom and 1/2 inch up the sides of the pan.
7
Bake crust until golden (edges may be darker) -- about 25 minutes.
8
FILLING:.
9
Place sugar and lemongrass in processor and pulse until lemongrass is finely ground.
10
Add lemon juice and process until well blended.
11
Add eggs and process to blend.
12
Add flour and pinch of salt -- pulse until smooth.
13
Reduce oven to 325.
14
Pour filling over hot crust and bake until filling is firm -- 22-23 minutes.
15
Cool in pan on rack.
16
Cut.
17
Sprinkle with powdered sugar.

904

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 11 ingredients. The key ingredients include: 1 ½ cups flour, 3 ounces coconut, sweet shredded, ½ cup powdered sugar, ½ cup butter, room temp, 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!