Lemongrass Bars With Coconut Shortbread Crust Recipes

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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

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.

LEMON CURD BARS WITH COCONUT



Lemon Curd Bars with Coconut image

This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!

Provided by THEA

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Yield 40

Number Of Ingredients 7

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
1 (10 ounce) jar lemon curd
⅔ cup flaked coconut
½ cup toasted and chopped almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
  • Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
  • Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
  • Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g

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

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

LEMON BARS WITH COCONUT SHORTBREAD CRUST



Lemon Bars With Coconut Shortbread Crust image

This complete recipe is made on a processor, it has a definate lemon kick to it, and takes very little time to make. These lemon bars will keep well if covered tightly in the refrigerator for 5 days, trust me, they won't last that long LOL! Cooking time is for crust and filling, yield is estimated depending on the size of bars.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 1h

Yield 16 bars (approx)

Number Of Ingredients 13

1 1/4 cups flour
1/3 cup powdered sugar
1 pinch salt
1/2 cup cold butter (cut into cubes)
1/2 cup sweetened flaked coconut, toasted
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
2 tablespoons grated lemon peel
1 1/2 teaspoons flour
1/2 teaspoon baking powder
1 pinch salt
powdered sugar, for sprinkling

Steps:

  • Set oven to 350 (second-lowest rack).
  • Butter an 8 x 8-inch glass baking dish.
  • To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds.
  • Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together.
  • Press the dough over the bottom of prepared pan (do not pack to tightly).
  • Bake for about 20 minutes or until crust is golden around the edges.
  • In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth.
  • Remove the crust from the oven and pour the filling over the hot crust.
  • Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes).
  • Cool the lemon bars completely before slicing.
  • Sift with powdered sugar.
  • **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.

Nutrition Facts : Calories 158.4, Fat 7.5, SaturatedFat 4.8, Cholesterol 41.7, Sodium 88.3, Carbohydrate 21.4, Fiber 0.5, Sugar 13.3, Protein 2

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