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Coconut-Lemon Bars: crunchy top, gooey center and a buttery shortbread crust!
For the crust:
Preheat the oven to 350 F. Line an 8-inch square pan with parchment and brush paper with butter.
In the bowl of a mixer fitted with the paddle attachment, beat the butter and sifted icing sugar for 1 minute on medium speed. Add sifted flour and lemon zest and continue to beat until incorporated.
Press the crust evenly into the prepared pan with your hands. Set aside.
For the filling:
In a medium sized bowl whisk together all of the filling ingredients except coconut flakes and pour into the pan on top of the crust.
Bake for 20 minutes. Pull it out of the oven, sprinkle coconut flakes evenly over top and bake for another 20 minutes or until the top starts to brown and a toothpick inserted into the center comes out clean.
Note: For pure lemon bars, leave out the coconut extract, coconut flakes and bake the bars for 30-35 minutes straight, until a toothpick comes out clean. Finish with a dusting of 2 tablespoons (15g) icing sugar.
Adapted from My Daily Morsel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!