Lemongrass Bars

• Shortbread Crust:
• 1 1/2 stick Butter
• 2 cups flour
• 1/2 tsp. salt
• Grated rind from 1 lime
• Filling:
• 6-8 Kaffir lime leaves
• 4 stalks lemongrass
• 2 cups coconut milk
• 1/4 cup sugar
• Dash of salt.
• 3 tblsp. cornstartch
• 3tbsp. water
• 4 yolks slightly beaten
• 1 tbsp. butter
• 1 tsp. vanilla
• Grated rind from one lime.
• Whipped cream
• Kaffir lime leaf

1. Combine shortbread ingredients into a food processor and pulse until crumbly. Press into a 9X13 pan and bake at 350 degrees for 20 minutes or until golden brown. Remove from oven.
2. Combine leaves, lemongrass, coconut milk, sugar and salt in heavy saucepan and simmer for 20 minutes. Strain and return coconut milk to medium heat.
3. Mix cornstarch and water together. Add to yolks. Pour egg mixture into coconut milk and bring to light boil stirring constantly for 1 minute. Remove from heat. Add vanilla, butter and grated rind. Pour over shortbread crust. Cool and refrigerate. Cut into bars. Serve with a dollop of whipped cream. Garnish with Kaffir lime leaf.

shortbread crust, butter, flour, salt, lime, filling, lime leaves, stalks lemongrass, coconut milk, sugar, salt, cornstartch, water, yolks slightly, butter, vanilla, lime, cream, lime leaf

Taken from www.epicurious.com/recipes/member/views/-lemongrass-bars-1212989 (may not work)