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Lemongrass Bars with Coconut Shortbread Crust

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

From the moment I saw this recipe in Bon Appetit Magazine, I knew it was a keeper.

The coconut shortbread crust is delightfully flakey and tasty, which would be totally great all by its self. But the lemongrass filling! Oh my word… it’s… it’s… ooey and gooey and oh so lemony! I wanted to share this recipe to those who don’t read the magazine! It’s perfection!

Ingredients

  • FOR THE CRUST:
  • 1-½ cup Unbleached All-purpose Flour
  • 1 cup Sweetened Shredded Coconut Flakes
  • ½ cups Powdered Sugar
  • ½ teaspoons Kosher Salt
  • ½ cups Plus 3 Tablespoons Unsalted Butter, Room Temperature, Plus More For Pan
  • _____
  • FOR THE FILLING:
  • 1-¼ cup Sugar
  • 5 stalks Or Scant 1/2 Cup Of Lemongrass, Use Bottom Four Inches With Tough Outer Layer Removed
  • 5 Tablespoons Fresh Squeezed Lemon Juice, Strained
  • 3 whole Large Eggs
  • ¼ cups Unbleached All-purpose Flour
  • 1 pinch Kosher Salt
  • 1 Tablespoon (heaping) Powdered Sugar, For Dusting

Preparation

Recipe By: Ivy Manning

For The Crust: Preheat oven to 350 degrees F and butter a 9x13x2 metal baking pan.

Using an electric mixer combine the flour, coconut, powdered sugar and kosher salt into the mixing bowl and mix on low until combined. Add butter; beat on low until the dough comes together in wet clumps. With your fingers; press dough onto the bottom and 1/2 inch up the sides of the pan. Bake crust until golden (edges may be darker), for about 20-25 minutes. Then remove from the oven and reduce the heat to 325 degrees F.

For the Filling: Meanwhile, place the sugar and lemongrass into a food processor; pulse until the lemongrass is finely ground, about a minute. Pour in the lemon juice and process for 30 seconds. Add eggs, process to blend for 10-15 seconds. Add the flour and a pinch of kosher salt; pulse until smooth.

Pour the lemongrass mixture onto the hot coconut crust and place in the 325F oven for 22-23 minutes or until the filling is firm.

Cool in pan on a wire rack. Cut in to twelve squares, dust with powdered sugar and serve!

10 Comments

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nbertucci on 4.8.2011

These were amazing – thank’s for sharing and @aryannasmama I could not agree more!

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Aryannasmama on 4.1.2011

And no where in this recipe post do you say it’s your creation. It’s just a recipe. I personally don’ t care about the source when I’m making something as long as it’s good. Thank you for posting this recipe!

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Laurie - Simply Scratch on 3.31.2011

@acarman72 I completely agree with you. If you follow the link to see my blog post you will find that I do so. :)

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familyfoodandmore on 3.30.2011

Cannot wait to make this!!!! Thank you!

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acarman72 on 3.29.2011

Not to be a big spoilsport or anything, but these are straight out of the March 2011 Bon Appetit. Should really attribute recipes to the source. Without doing so implies it is your creation.
http://www.bonappetit.com/recipes/2011/03/lemongrass_bars_with_coconut_shortbread_crust

2 Reviews

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aliceb on 1.12.2012

These are such a refreshing take on traditional lemon bars! It all came together quickly and people seemed to love the unexpected flavors. Will definitely make again soon.

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nbertucci on 4.8.2011

Womderful!

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