Lemongrass and Coconut Shortbread Bars

Prepare to embark on a delightful culinary journey with these **Lemongrass Squares with Coconut Shortbread Crust**! This exceptional dessert offers a harmonious blend of crisp, buttery coconut shortbread crowned with a lusciously creamy, lemon-infused filling. What truly sets these bars apart is the subtle, fragrant magic of lemongrass, which mellows the lemon’s tang, introducing delicate whispers of ginger and mint that dance on your palate. Perfect for any occasion, these bars yield 12 satisfying servings.

A Lemon Lover’s Paradise with an Exotic Twist: Why These Lemongrass Squares Will Captivate You

If you’re anything like me, you harbor an undeniable adoration for all things lemon. From vibrant lemon pancakes that brighten a morning to comforting lemon-infused soups, and especially a wide array of lemon-centric desserts – lemon bars hold a special place in my heart. My journey to discovering these remarkable Lemongrass Squares began in the pages of a March 2011 issue of Bon Appétit. I was instantly captivated.

The magazine featured a dedicated section to lemongrass, showcasing its versatility in recipes like a refreshing Lemongrass Mojito and a rich Malaysian Beef Curry. Yet, it was this particular dessert recipe that truly stole the show. Its allure lay not just in the intriguing flavor combination, but also in its refreshingly simple ingredients and straightforward approach. The promise of delicious results was irresistible, and I’m thrilled to report that it delivered spectacularly!

From the very first bite, I knew these Lemongrass Coconut Squares were destined to become a perennial favorite. The base, a **coconut shortbread crust**, is pure perfection – wonderfully buttery, exquisitely flaky, and so flavorful it could easily stand alone as a delightful treat. But the true star, the **lemongrass filling**, elevates this dessert to an entirely new level. It’s wonderfully gooey, perfectly creamy, and boasts an ideal balance of bright lemony zest with the unique, aromatic depth of lemongrass. Words scarcely do justice to how much I adore these bars! In fact, as I pen this ode to my new favorite sweet creation, it feels only fitting to enjoy one. You know, strictly for “creative inspiration.”

The Anatomy of Deliciousness: Ingredients for Lemongrass Coconut Squares

Creating these delightful lemongrass squares involves two main components, each contributing to the overall exquisite flavor and texture. Here’s what you’ll need, along with a brief explanation of each ingredient’s role:

For the Crisp and Buttery Coconut Shortbread Crust:

• Unbleached All-Purpose Flour: This forms the essential structure and foundation of your shortbread crust, ensuring it holds together beautifully while baking.
• Sweetened Shredded Coconut Flakes: The star of the crust, providing a delightful chewiness, natural sweetness, and an unmistakable tropical coconut flavor that pairs wonderfully with lemon and lemongrass.
• Powdered Sugar: Also known as confectioners’ sugar, it contributes to the tender texture of the shortbread and adds a delicate sweetness without being grainy.
• Fine Salt (Kosher or Pink Himalayan): A crucial ingredient that balances and enhances all the sweet flavors in the crust, making them truly pop.
• Unsalted Butter (Softened): The cornerstone of any good shortbread, butter delivers rich flavor, creates that signature melt-in-your-mouth texture, and ensures a wonderfully tender crumb. Ensure it’s softened to room temperature for optimal mixing.
• Nonstick Baking Spray with Flour: Essential for preparing your pan, ensuring the shortbread crust doesn’t stick and can be easily removed later.

For the Creamy and Aromatic Lemongrass Filling:

• Granulated (White) Sugar: The primary sweetener for the filling, ensuring a perfectly sweet counterpoint to the tart lemon and exotic lemongrass.
• Lemongrass (Paste or Fresh): This is the hero ingredient that gives these bars their distinctive flavor. If using paste, you’ll need 4 ounces. For fresh lemongrass, a scant 1/2 cup, finely chopped, will suffice. Both options yield delicious results, so choose what’s most convenient.
• Freshly Squeezed Lemon Juice: Provides that essential bright, tangy, and refreshing lemony flavor. Freshly squeezed and strained juice is highly recommended for the best taste.
• Large Eggs: These act as the binding agent, working with the sugar to create the custardy, set texture of the filling once baked.
• Unbleached All-Purpose Flour: A small amount helps to give the filling additional structure and stability, preventing it from being too runny.
• Fine Salt (Kosher): Just a pinch is needed to enhance the overall flavor profile of the filling and prevent it from tasting flat.
• Powdered Sugar (for dusting): An optional but highly recommended finishing touch, adding a beautiful presentation and an extra touch of sweetness just before serving.

Baking Perfection: Step-by-Step Guide

Let’s get baking! Follow these detailed instructions to create your own batch of irresistible Lemongrass Squares.

Preparation: Preheat and Pan Prep

Before you begin mixing, ensure your oven is ready and your baking pan is properly prepared. Preheat your oven to 350°F (180°C). Then, take a 9 x 13 x 2-inch metal baking pan and line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Grease the pan (or the parchment paper) thoroughly with nonstick baking spray with flour.

Crafting the Coconut Shortbread Crust

The foundation of these squares is a tender, flavorful coconut shortbread. Here’s how to make it:

1. Combine Dry Ingredients: In the spacious bowl of your stand mixer, accurately measure and add 1-1/2 cups of unbleached all-purpose flour, 1 cup of sweetened shredded coconut, 1/2 cup of powdered sugar, and 1/2 teaspoon of kosher salt.
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3. Mix Thoroughly: Using the paddle attachment, mix these ingredients on low speed until they are thoroughly combined, with no visible streaks of individual ingredients.
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5. Incorporate Butter: Add 12 tablespoons of unsalted butter, ensuring it’s at room temperature and nicely softened. This allows for easier and more even incorporation into the dry mixture.
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7. Achieve Crumbly Texture: Continue mixing on low speed until the dough comes together, forming moist, cohesive crumbles. Be careful not to overmix; stop once the desired texture is reached.
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9. Press into Pan: Transfer the coconut shortbread crumbles into your prepared baking pan. Using impeccably clean fingertips, firmly and evenly press the mixture across the bottom and slightly up the sides of the pan, forming a border of about 1/2 an inch. This creates a sturdy base for your filling.
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11. Par-Bake the Crust: Place the pan with the pressed shortbread crust on the middle rack of your preheated oven. Bake for approximately 18 to 20 minutes, or until the edges are lightly golden and the crust appears set. This partial bake prevents a soggy bottom once the filling is added.
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13. Adjust Oven Temperature: Once the crust is par-baked, immediately reduce your oven temperature to 325°F (160°C). This lower temperature will gently bake the filling to perfection.

Creating the Aromatic Lemongrass Filling

While your crust is par-baking, turn your attention to the star of the show – the fragrant lemongrass filling:

1. Process Sugar and Lemongrass: In a food processor, combine 1-1/4 cups of granulated white sugar and 4 ounces of lemongrass paste (or a scant 1/2 cup of finely chopped fresh lemongrass). I’ve personally tested this recipe with both fresh lemongrass and paste, and both yield wonderfully delicious results, so use what you have readily available.
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3. Add Lemon Juice: Pour in 5 tablespoons of freshly squeezed lemon juice. Ensure the juice is strained to remove any pulp or seeds for a smooth filling.
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5. Blend Initial Mixture: Blend these ingredients for about 30 seconds, or until the sugar begins to dissolve and the lemongrass is finely incorporated, releasing its aromatic oils.
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7. Incorporate Eggs: Next, add the 3 whole large eggs. Pulse the mixture for just 10-15 seconds; you want to combine them without over-aerating the mixture.
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9. Final Ingredients: Finally, add 1/4 cup of unbleached all-purpose flour and a pinch of fine salt.
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11. Blend Until Smooth: Blend until the filling is perfectly smooth and has a beautiful, uniform consistency. This should only take a few more seconds.
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Assembling and Baking Your Lemongrass Squares

With both components ready, it’s time to bring them together for their final bake:

1. Pour Filling Over Crust: As soon as the crust is par-baked and removed from the oven, immediately pour the smooth lemongrass filling directly onto the hot crust. Distribute it evenly across the surface.
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3. Bake to Perfection: Carefully slide the pan back into your oven, now set to 325°F (160°C). Bake for approximately 20 minutes, or until the filling is fully set. You can test this by gently jiggling the pan; the center should be mostly firm with only a slight wobble, similar to cheesecake.
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The Grand Finale: Cooling, Slicing, and Serving

Patience is a virtue, especially when it comes to baked goods. Proper cooling is key to achieving perfect bars:

1. Initial Cooling: Remove the baked bars from the oven and let them cool in the pan for 30 to 40 minutes on a wire rack. This initial cooling allows the filling to firm up further before handling.
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3. Transfer to Wire Rack: Once slightly cooled, use the parchment paper overhang to carefully lift the entire slab of bars out of the pan. If any edges are sticking, gently run a sharp knife along them before lifting. Transfer the bars, still on the parchment paper, to a wire rack to finish cooling completely. This can take several hours, or you can refrigerate them to speed up the process. Fully cooled bars are much easier to cut cleanly.
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5. Slice into Squares: Once completely cool and firm, carefully slice the bars into 12 even squares. A warm, sharp knife wiped clean between cuts will yield the neatest edges.
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7. Dust and Serve: Just before serving, generously dust the top of each square with powdered sugar. This adds a beautiful presentation and a delicate touch of sweetness.
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And there you have it – your exquisite Lemongrass Squares with Coconut Shortbread Crust are ready to be savored!

Serve these unique bars as a sophisticated dessert after dinner, a refreshing treat with afternoon tea, or simply as a delightful indulgence any time of day. Their vibrant flavor profile makes them a standout choice for potlucks, celebrations, or a cozy evening at home.

Storage Tips for Lemongrass Bars

To keep your delicious lemongrass bars fresh and flavorful:

How to Store Lemongrass Bars:

Once completely cooled, place the bars in an airtight container. Arrange them in a single layer if possible, or separate layers with parchment paper to prevent sticking. Refrigerate them promptly.

How Long Will Lemongrass Bars Last?

When stored properly in the refrigerator, these bars will maintain their quality and delicious taste for up to 1 week. They can also be frozen for longer storage (up to 2-3 months) if wrapped tightly, then thawed in the refrigerator before serving.

Explore More Lemon Recipes

If you’ve fallen in love with the zesty charm of these Lemongrass Squares, you’ll surely enjoy exploring other lemon-infused delights! CLICK HERE for more lemon recipes that promise to brighten your day and tantalize your taste buds.

Frequently Asked Questions About Lemongrass Squares

What does lemongrass taste like, and why use it in dessert?

Lemongrass, a fragrant herb widely used in Asian cuisine, offers a unique flavor profile that is citrusy, slightly minty, with hints of ginger and a floral note. It’s less tart than pure lemon and adds a sophisticated, complex aroma that beautifully complements sweet dishes. In these squares, it mellows the sharp tang of lemon, creating a more nuanced and exotic dessert experience.

Can I use bottled lemon juice instead of freshly squeezed?

While bottled lemon juice can be used in a pinch, freshly squeezed lemon juice is highly recommended for the best flavor. Fresh juice provides a brighter, more vibrant citrus note that elevates the overall taste of the filling. Bottled varieties can sometimes have a slightly duller or artificial flavor.

How do I know when the filling is set without overbaking?

The filling is properly set when the edges appear firm and slightly golden, but the very center still has a slight jiggle, similar to a perfectly baked cheesecake. It will continue to firm up as it cools. Overbaking can lead to a dry or rubbery filling, so keep a close eye on it during the last few minutes of baking.

Can I make these gluten-free or dairy-free?

Adapting this recipe for gluten-free diets would involve substituting the all-purpose flour in both the crust and filling with a good quality 1:1 gluten-free baking blend. For dairy-free, you would need to use a plant-based butter alternative that bakes well in shortbread. Always be mindful of the specific properties of gluten-free flours and dairy-free butters, as they can sometimes alter the texture slightly.

Variations and Personalizations

While these Lemongrass Squares are perfect as is, don’t hesitate to experiment with variations:

• Lime Lemongrass Squares: Replace lemon juice with fresh lime juice for a tangier, equally refreshing tropical twist.
• Ginger Boost: Add a teaspoon of finely grated fresh ginger to the filling alongside the lemongrass for an extra warming spice note.
• Nutty Crust: Incorporate finely chopped almonds or macadamia nuts into the shortbread crust for added texture and flavor.
• Chocolate Drizzle: A light drizzle of melted white chocolate over the cooled bars could add an extra layer of decadence.

Enjoy! And if you give these Lemongrass Squares with Coconut Shortbread Crust a try, let me know! Snap a photo and tag me on Twitter or Instagram!

This exceptional recipe for Lemongrass Squares with Coconut Shortbread Crust was thoughtfully adapted from Bon Appetit. Originally published on March 25, 2011, this version has been thoroughly updated with enhanced photography, clearer and more concise instructions, and helpful additional information to make your baking experience even more enjoyable.