Family circle Coconut Lemon Bars with Marshmallow Frosting

By cfinder

Ingredients

• Lemon curd:
• Crust: cooking spray
• 2 large egg whites
• 1 tbsp sugar
• 2 cups sweetened flaked coconut
• 1-1/2 cups sugar
• 1/2 cup flour
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 4 large egg yolks (reserve whites for frosting)
• 1 tbsp grated lemon zest
• 1 cup fresh lemon juice (from about 4 lemons)
• Marshmallow Frosting:
• 4 large egg whites
• 1/2 c sugar
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla extract

Preparation

Step 1

Heat oven to 375ºF. Coat an 8 in. square pan with cooking spray. Line pan with parchment paper, leaving a 3 in. overhang on two sides. Spray paper.

Make the crust: In a medium bowl, beat egg whites and sugar until frothy, mix in coconut. Spread mixture into the prepared pan and bake until golden brown 15-20 mins. Meanwhile make the lemon curd: in a large bowl whisk together the sugar, flour, cornstarch and salt. Add egg yolks, lemon zest and juice and whisk to combine. Spread over the crust and bake until set, 25-35 mins. Let cool to room temp, then refrigerate until chilled, at least 3 hours or up to overnight.

Just before serving, make the marshmallow frosting. In a large metal or glass bowl, whisk together reserved egg whites, sugar and cream of tartar. Set bowl over but not in a sauce of simmering water and cook, whisking constantly until the sugar is dissolved and the whites are very warm to the touch - 3-4 mins.

Remove from heat and using an electric mixer, beat on low speed, gradually increasing to high until soft glossy peaks form, about 5 mins. Beat in vanilla.

Spoon frosting over he lemon curd, gently spreading to cover. Using the overhangs, transfer to a cutting board and cut into 2 in. squares.