TDF Lemongrass Bars With Coconut Crust

Ok, I admit I am challenged when it comes to baking. Don't you admire those people that understand the fundamental science when dealing with eggs, flour and sugar. They can make simple ingredients into mouthwateringly luscious treats. I'm normally not a sweets person, actually, and I have been known to wave a dismissive hand toward the baking end of the sport of cooking. BUT this little lemongrass bar recipe will knock your socks off, making my Diet Cookies from the last post look like dino-droppings. Trust me. (stolen from Epicurious website)

yield: 24 (or less )

active time: 35 minutes

ingredients

crust:

1 ½ cups all-purpose flour

1 cup sweetened shredded coconut

½ cup powdered sugar

½ cup plus 3 tablespoons unsalted butter, room temperature

filling:

1 ¼ cups sugar

3 lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant ½ cup)

5 tablespoons fresh lemon juice

3 large eggs

¼ cup all-purpose flour

powdered sugar to dust

preparation

for crust:

Preheat oven to 350 degrees F. Butter a 13x9x2 metal baking pan. Using a mixer, beat flour, coconut, powdered sugar, and ½ teaspoon salt in a large bowl until well combined, about 30 seconds. Add butter and beat on low until moist clumps form. Press this dough onto the bottom and ½ inch up the sides of the pan. You may want to wet your fingers with cool water for easier spreading. Bake crust until just golden (edges will be darker), about 25 minutes.

for filling:

Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice and process until well blended, about 30 seconds. Add eggs; process about 15 seconds. Add flour and pinch of salt; pulse until smooth.

Reduce oven temperature to 325 degrees F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool on rack. Sprinkle with powdered sugar. Enjoy!!

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