Creamy Lemon Squares featuring Coconut!
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- For the crust:
- 1 cup plus 1 tbsp (150 g) all-purpose flour
- 1/4 cup (40 g) icing sugar
- 1/4 cup unsweetened desiccated coconut
- 1/8 tsp salt
- 1/2 cup (113 g) unsalted butter, slightly chilled and cut into small cubes
- For the filling:
- 2 large eggs
- 1 egg yolk
- 3/4 cup (150 g) sugar
- 1 tsp lemon zest
- 1/3 cup fresh Meyer lemon juice
- 4 tsp all-purpose flour
- pinch of salt
- 1/4 cup 35% whipping cream
Adapted from christinamarsigliese.com
Preheat oven to 350°F and line an 8-inch baking dish with parchment paper.
In a medium bowl, sift together flour and icing sugar. Add coconut and salt and whisk to combine. Add butter and blend it into the flour mixture with your fingertips until mixture resembles coarse meal. Turn dough out into prepared pan and press it in an even layer using your hands. Bake for 23 minutes, until crust is lightly golden.
Meanwhile, prepare filling. In a small bowl, rub sugar together with lemon zest until fragrant. Add flour and salt and whisk to blend evenly. Lightly beat eggs and yolk in another medium bowl and slowly whisk in sugar and lemon juice until well blended. Do not beat because we don’t want to incorporate air into the mix. Stir in cream until smooth.
When base is ready, reduce oven temperature to 300°F and slowly pour filling over hot crust; return dish to oven and bake until filling is set, about 25 minutes. Do not over-bake or the filling will be rubbery instead of smooth and creamy. Cool completely in dish on wire rack, then cover and place in the refrigerator until chilled.
Carefully lift parchment to remove bars from dish and place on a cutting board; cut into squares using a sharp knife and dust with powdered sugar just before serving. Store leftover bars in an airtight container in the refrigerator up to 3 days.