Lemongrass Bars Food

LEMONGRASS BARS WITH COCONUT SHORTBREAD CRUST

Lemongrass Bars with Coconut Shortbread Crust image

Provided by Ivy Manning

Categories Food Processor Egg Dessert Bake Coconut Lemongrass Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24

Number Of Ingredients 12

Ingredients

Crust:
1 1/2 cups all-purpose flour
1 cup sweetened shredded coconut (about 3 ounces)
1/2 cup powdered sugar
1/2 cup plus 3 tablespoons unsalted butter, room temperature
Filling:
1 1/4 cups sugar
3 lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant 1/2 cup)
5 tablespoons fresh lemon juice
3 large eggs
1/4 cup all purpose flour
Powdered sugar

Steps:

For crust:
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.
For filling:
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.
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.
Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.

LEMONGRASS BARS WITH COCONUT SHORTBREAD CRUST

Lemongrass Bars With Coconut Shortbread Crust image

Make and share this Lemongrass Bars With Coconut Shortbread Crust recipe from Food.com.

Provided by Ambervim

Categories Dessert

Time 1h10m

Yield 24 Pieces

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 162.9, Fat 8.3, SaturatedFat 5.6, Cholesterol 37.2, Sodium 57, Carbohydrate 21, Fiber 0.8, Sugar 13.2, Protein 2

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Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 …
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