This is my lemon tree, in bars.
Lemon Bars with Coconut Shortbread
I'm a lemon bar snob, though not quite in the same league as my niece. This recipe is, by far, the best. The hint of coconut in the crust makes them that much more tropical and sunny, especially when you make them in January, and the lemon curd is just tart enough to make you go mmmm!
For the crust:
2 c. flour
½ c. powdered sugar
½ c. sweetened flake coconut
1 c. butter, chilled and cut into small pieces
For the lemon layer:
1 ¾ c. sugar
¼ c. flour
zest of 2 small or 1 large lemons
½ c. freshly squeezed lemon juice
Extra powdered sugar, for dusting
Butter a 13x9 pan and set aside. Preheat oven to 350.
Place flour, powdered sugar and coconut in a food processer, and pulse several times to combine. With machine running, drop in the butter pieces. When all the butter is in, switch from run to pulse, and keep processing just until a soft crumbly dough begins to form. It does not all have to come together into a smooth ball.
Press dough evenly into the bottom of the prepared pan. Bake for 17-20 minutes, or until light golden brown.
While the crust is baking, whisk together the sugar, flour, and lemon zest in a large bowl. Add the eggs, and whisk just until smooth. Finally, whisk in the lemon juice. The mixture should be very light and smooth.
When crust is done, immediately pour the lemon mixture evenly on top. Return the pan to the oven, and bake for an additional 20-25 minutes, or until the top is light golden brown, and the center does not jiggle when you shake the pan gently.
Remove from the oven, cool completely, then dust with powdered sugar. Cut into bars and serve!
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