Lemongrass Bars with Coconut Shortbread Crust

Lemongrass Bars with Coconut Shortbread Crust
Photo by Adrian Gaut

Ingredients

  • 3 lemongrass stalks
  • 1 ½ cups all-purpose flour
  • ½ cup plus 3 tablespoons unsalted butter, room temperature
  • ½ cup powdered sugar
  • ¼ cup all-purpose flour
  • 5 tablespoons fresh lemon juice
  • 1 ¼ cups sugar
  • + 3 more ingredients
    • 3 large eggs
    • 1 cup sweetened shredded coconut
    • Powdered sugar

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 p...

View full recipe at Epicurious

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