LEMON CURD BARS WITH COCONUT
This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!
Provided by THEA
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 40
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
- Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
- Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
- Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g
CHEF JOHN'S LEMON BARS
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 12
Steps:
- Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
- Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
- Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
- Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
- Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
- Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g
LEMONGRASS BARS WITH COCONUT SHORTBREAD CRUST
Provided by Ivy Manning
Categories Food Processor Egg Dessert Bake Coconut Lemongrass Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 12
Steps:
- For crust:
- Preheat oven to 350°F. Butter 13 x 9 x 2- inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until 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; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
- Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
- Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.
LEMON BARS WITH COCONUT SHORTBREAD CRUST
This complete recipe is made on a processor, it has a definate lemon kick to it, and takes very little time to make. These lemon bars will keep well if covered tightly in the refrigerator for 5 days, trust me, they won't last that long LOL! Cooking time is for crust and filling, yield is estimated depending on the size of bars.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 16 bars (approx)
Number Of Ingredients 13
Steps:
- Set oven to 350 (second-lowest rack).
- Butter an 8 x 8-inch glass baking dish.
- To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds.
- Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together.
- Press the dough over the bottom of prepared pan (do not pack to tightly).
- Bake for about 20 minutes or until crust is golden around the edges.
- In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth.
- Remove the crust from the oven and pour the filling over the hot crust.
- Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes).
- Cool the lemon bars completely before slicing.
- Sift with powdered sugar.
- **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.
Nutrition Facts : Calories 158.4, Fat 7.5, SaturatedFat 4.8, Cholesterol 41.7, Sodium 88.3, Carbohydrate 21.4, Fiber 0.5, Sugar 13.3, Protein 2
LEMON BARS WITH SHORTBREAD CRUST
These are among my favorite desserts. The Shortbread Crust is simplified by using melted butter. Original Source: Allrecipes.com "Lemon Square Bars" by Ralph. I reduced the white sugar in the topping to about 1 1/2 to 1 3/4 cups. This works well with Meyer Lemons too -- reduce the white sugar in the topping to about 1 1/4 - 1 1/3 Cup as the Meyer Lemon juice is a bit sweeter.
Provided by cupcake
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, making sure you grease the sides of the pan very well.
- In a medium bowl, stir together 2 cups flour and confectioners' sugar until well-blended. (If the confectioner's sugar is lumpy, sift or push it through a strainer to get the lumps out.).
- Blend in the melted butter. Press into the bottom of the prepared pan.
- Bake this (shortbread crust) in the preheated oven for 15 minutes, or until golden.
- In a large bowl, beat eggs until light.
- In a separate bowl, mix together the white sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs.
- Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
- Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 383.4, Fat 17.2, SaturatedFat 10.3, Cholesterol 102.7, Sodium 190, Carbohydrate 54, Fiber 0.7, Sugar 35.2, Protein 4.7
LEMON SHORTBREAD BARS
Categories Cookies Food Processor Citrus Dairy Fruit Dessert Bake Easter Fourth of July Kid-Friendly Lemon Spring Summer Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16
Number Of Ingredients 20
Steps:
- For crust:
- Preheat oven to 350°F. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325°F.
- Meanwhile, prepare lemon filling:
- Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lemon juice and peel. Immediately pour lemon filling over hot crust; bake until filling is set, about 30 minutes. Maintain oven temperature.
- For streusel:
- Blend flour, 1/2 cup sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal.
- Sprinkle topping over hot lemon bars; continue to bake until just golden, about 25 minutes longer. Cool completely. Sprinkle powdered sugar over. Cut into bars. (Can be made 2 days ahead. Store in airtight container at room temperature.)
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LEMONGRASS BARS WITH COCONUT SHORTBREAD CRUST - BON …
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4.9/5 (9)Author Ivy ManningServings 24
- Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.
- Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
- Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
- Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.
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