Lemongrass Bars with Coconut Shortbread Crust
Delightful citrus bars featuring a coconut shortbread base topped with a unique lemongrass-infused custard filling. The perfect balance of tropical and citrus flavors makes these bars a sophisticated twist on classic lemon bars.
Ingredients
- •1½ cups all-purpose flour
- •1 cup sweetened shredded coconut
- •½ cup powdered sugar
- •½ cup unsalted butter
- •1¼ cups sugar
- •3 stalks lemongrass
- •5 tablespoons fresh lemon juice
- •3 large eggs
- •¼ cup all purpose flour
- •2 tablespoons powdered sugar
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter 13 x 9 x 2- 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), about 25 minutes.
25 min
- 2.
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.
2 min
- 3.
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.
23 min
- 4.
Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.
5 min
