Lemongrass Bars with Coconut Shortbread Crust

Lemongrass Bars with Coconut Shortbread Crust
Lemongrass Bars with Coconut Shortbread Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST

  • 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

  • FILLING

  • 1 1/4

    cups sugar

  • 3

    lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant 1/2 cup) or one tube lemongrass paste

  • 5

    tablespoons fresh lemon juice

  • 3

    large eggs

  • 1/4

    cup all purpose flour

  • Powdered sugar

Directions

CRUST Preheat oven to 350°F. Butter 13x9x2-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). FILLING 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. Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack. Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.

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