Lemongrass Bars with Coconut Shortbread Crust {Bon Appetit}

I have had this recipe bookmarked for what seems for ever now. I guess I was waiting for the Lemongrass Fairy to deliver me some fresh Lemongrass.  Sure enough the Fairy, disguised as my mom, brought me some down on her last visit. {Thanks mom}

*This recipe is from Bon Appetit.

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

Directions

crust

  • 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 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.

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.

These are ridiculously good. I encourage you to make them once the Lemongrass Fairy visits your home.

Enjoy!

One thought on “Lemongrass Bars with Coconut Shortbread Crust {Bon Appetit}

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