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Ingredients
- For the crust:
- 2 cups all purpose flour
- 1 cup very cold unsalted butter (2 sticks), cut into small chunks
- 1/2 cup sweetened shredded coconut (see note)
- 1/4 cup powdered sugar, more for sprinkling
- Pinch of salt
- For the filling:
- 2 Cups sugar
- 4 eggs
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Details
Preparation
Step 1
Make the crust: Heat oven to 350 degrees. Butter a 9 by 13 inch or 9 by 9 inch baking pan, preferably non-stick.
In a stand mixer or food processor, combine crust ingredients. Mix or pulse until well combined and moist clumps form. Using your hands, press mixture evenly but gently into prepared pan.
Bake crust until edges and top are light golden brown, 20 to 25 minutes. Rotate once for even browning.
Meanwhile, make the filling: Whisk all the ingredients together until smooth.
Pour filling over hot par-baked crust and return to the oven. Bake until filling is almost set, about 20 minutes more. (Thicker squares, baked in the 9 by 9 inch pan, will take longer.) Start checking after 15 minutes; when you give the pan a gentle shake, filling should be lightly set all over and still quivery in the very center.
Let lemon bars cool completely in the pan on a wire rack. Sprinkle the top lightly and evenly with powdered sugar.
Cut into squares, diamonds or rectangles and remove from pan. Keep refrigerated until ready to serve. If desired sprinkle again with powdered sugar just before serving.
Note: to make sweetened coconut, combine 1/2 cup water and 1/2 cup granulated sugar in a small pan and stir over low heat until sugar melts. Mix in 1/2 cup unsweetened coconut shreds or flakes and set aside at least 30 minutes to absord. Drain off an extra syrup before adding to crust.
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