Lemongrass Bars With Coconut Shortbread Crust
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
24 Pieces
ingredients
- 1 1⁄2 cups flour
- 3 ounces coconut, sweet shredded
- 1⁄2 cup powdered sugar
- 1⁄2 cup butter, room temp
- 3 tablespoons butter, room temp
- 1 1⁄4 cups sugar
- 3 stalks lemongrass, minced (bottom 4 inches and tough outer layer removed)
- 5 tablespoons lemon juice
- 3 eggs, large
- 1⁄4 cup flour
- powdered sugar
directions
- Preheat oven to 350.
-
CRUST:
- Butter 13x9x2 inch metal baking pan.
- Using electric mixer, beat flour, coconut, powdered sugar and salt in large bowl until well blended.
- Add butter and beat on low until moist clumps form.
- Press dough onto bottom and 1/2 inch up the sides of the pan.
- Bake crust until golden (edges may be darker) -- about 25 minutes.
-
FILLING:
- Place sugar and lemongrass in processor and pulse until lemongrass is finely ground. Add lemon juice and process until well blended.
- Add eggs and process to blend.
- Add flour and pinch of salt -- pulse until smooth.
- Reduce oven to 325.
- Pour filling over hot crust and bake until filling is firm -- 22-23 minutes.
- Cool in pan on rack.
- Cut.
- Sprinkle with powdered sugar.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.