Crust: Lemongrass Squares with Coconut Shortbread

If you know me, you know that I’m a huge lemon fan.

Worth keeping lemon in my pancakes, soups, and all things dessert, but especially lemon bars! So when I first spotted this method in my March (2011) issue of Bon Appétit. I was instantly intrigued. There was a section dedicated to lemongrass, with recipes like a Lemongrass Mojito and Malaysian Beef Curry, but this method won me over with its simple ingredients, straightforward approach and what turned out to be savory results!!

From the moment I took the first bite of this dessert I knew this was a keeper. The coconut shortbread crust is buttery, flakey and SO flavor-packed, which would be great all by its self, BUT the lemongrass filling is ooey and gooey and has the dependable lemony flavor. Words cannot EVEN describe how A regular here these bars. And since I am writing about my new regular dessert, I think it fitting that I eat one while I type. You know, for creative purposes.

To Make These Lemongrass Squares Gather:

for the shortbread crust:

• unbleached all-purpose flour – Lends structure and is the base of crust.
• sweetened shredded coconut flakes – Adds sweetness and flavor-packed coconut flavor.
• powdered sugar – Lends additional sweetness.
• fine salt – Enhances the flavors in the crust. Use sea salt or pink himalayan.
• unsalted butter (softened) – Adds richness, flavor and gives the crust great texture.

for the filling:

• granulated (white) sugar – Sweetens the lemongrass filling.
• lemongrass – If using paste set out 4 ounces. If using. fresh, you’ll need a scant 1/2 cup chopped.
• lemon juice – Imparts extra lemony flavor.
• eggs – Works with the sugar to set up the filling.
• unbleached all-purpose flour – Helps give the filling structure when baking.
• fine salt – Enhances the flavors in the filling.
• powdered sugar – For dusting before serving.

Preheat oven to 350°F (or 180°C) and line and grease a 9 x 13 x 2 metal baking pan.

Make The Crust:

In the bowl of your stand mixer, measure and add the 1-1/2 cups unbleached all-purpose flour, 1 cup sweetened shredded coconut, 1/2 cup powdered sugar and 1/2 teaspoon kosher salt.

Then mix until combined.

Next add 12 tablespoons room temperature unsalted butter and add it to the flour mixture.

Mix on low until the dough forms wet crumbles.

Transfer the coconut shortbread crumbles it into the prepared pan. Use your (clean) fingertips to press it evenly on the bottom and up the sides (about 1/2 an inch) of the pan.

Partially bake the coconut shortbread crust on the middle rack of your preheated oven for approximately 18 to 20 minutes, or until lightly golden.

Once baked reduce the oven temperature to 325°F (or 160°C).

Make The Filling:

Meanwhile, in a food processor, measure and add 1-1/4 cup granulated white sugar and add 4 ounces lemongrass paste (or scant 1/2 cup of chopped fresh lemongrass). I have made these with fresh and also with the paste and both ways are savory.

Pour in 5 tablespoons freshly squeezed lemon juice.

Blend for about 30 seconds.

Next add the 3 whole eggs and pulse for 10-15 seconds.

Lastly add in the 1/4 cup flour and a pinch of fine salt.

Blend until smooth and glorious.

Pour the lemongrass filling into the hot crust.

Slide the pan into your preheated oven for 20 minutes or until filling is set.

Remove and let cool for 30 to 40 minutes.

Use the parchment paper to lift it out of the pan (if it sticks at all, use a sharp knife and run along the edge that is stuck) and transfer to a wire rack to finish cooling.

Cut the bars into 12 squares

Lastly dust with a generous amount of powdered sugar.

And serve!

HOW TO STORE LEMONGRASS BARS:

Place in a container with a tight fitting lid and refrigerate.

HOW LONG WILL LEMONGRASS BARS LAST?

If store properly and refrigerated, they should be good for up to 1 week.

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!