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
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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