Best Lemongrass Bars With Coconut Shortbread Crust Recipes

Lemongrass Bars With Coconut Shortbread Crust image

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 image

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

LEMONGRASS BARS image

Yield Makes 12 servings

Number Of Ingredients 19

Steps:

Combine shortbread ingredients into a food processor and pulse until crumbly. Press into a 9X13 pan and bake at 350 degrees for 20 minutes or until golden brown. Remove from oven. Combine leaves, lemongrass, coconut milk, sugar and salt in heavy saucepan and simmer for 20 minutes. Strain and return coconut milk to medium heat. Mix cornstarch and water together. Add to yolks. Pour egg mixture into coconut milk and bring to light boil stirring constantly for 1 minute. Remove from heat. Add vanilla, butter and grated rind. Pour over shortbread crust. Cool and refrigerate. Cut into bars. Serve with a dollop of whipped cream. Garnish with Kaffir lime leaf.