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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon-Coconut Bars Recipe

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This recipe for Lemon-Coconut Bars is from The Costa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 c. all purpose flour
1/4 c. sugar
1/4 tsp. salt
3/4 c. sweetened flaked coconut, toasted, cooled
6 tbsp. chilled unsalted butter, cut into 1/2-inch cubes

Filling:
3/4 c. sugar
2 large eggs
1/4 c. fresh lemon juice
1 tbsp. (packed) finely grated lemon peel
1 tsp. all purpose flour
1/2 tsp. baking powder
pinch of salt

1/4 c. powdered sugar
Directions:
Directions:
For crust:
Preheat oven to 350º. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling: Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars, Sift powdered sugar over.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Can be made 5 days ahead. Store in airtight in single layer in refrigerator.

 

 

 

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