Lemongrass Bars With Coconut Shortbread Crust

• FOR THE CRUST:
• 1-1/2 cup Unbleached All-purpose Flour
• 1 cup Sweetened Shredded Coconut Flakes
• 1/2 cups Powdered Sugar
• 1/2 teaspoons Kosher Salt
• 1/2 cups Plus 3 Tablespoons Unsalted Butter, Room Temperature, Plus More For Pan
• _____
• FOR THE FILLING:
• 1-1/4 cup Sugar
• 5 stalks Or Scant 1/2 Cup Of Lemongrass, Use Bottom Four Inches With Tough Outer Layer Removed
• 5 Tablespoons Fresh Squeezed Lemon Juice, Strained
• 3 whole Large Eggs
• 1/4 cups Unbleached All-purpose Flour
• 1 pinch Kosher Salt
• 1 Tablespoon (heaping) Powdered Sugar, For Dusting

1. Recipe By: Ivy Manning
2. For The Crust: Preheat oven to 350 degrees F and butter a 9x13x2 metal baking pan.
3. Using an electric mixer combine the flour, coconut, powdered sugar and kosher salt into the mixing bowl and mix on low until combined. Add butter; beat on low until the dough comes together in wet clumps. With your fingers; press dough onto the bottom and 1/2 inch up the sides of the pan. Bake crust until golden (edges may be darker), for about 20-25 minutes. Then remove from the oven and reduce the heat to 325 degrees F.
4. For the Filling: Meanwhile, place the sugar and lemongrass into a food processor; pulse until the lemongrass is finely ground, about a minute. Pour in the lemon juice and process for 30 seconds. Add eggs, process to blend for 10-15 seconds. Add the flour and a pinch of kosher salt; pulse until smooth.
5. Pour the lemongrass mixture onto the hot coconut crust and place in the 325F oven for 22-23 minutes or until the filling is firm.
6. Cool in pan on a wire rack. Cut in to twelve squares, dust with powdered sugar and serve!

flour, coconut flakes, powdered sugar, kosher salt, unsalted butter, filling, sugar, stalks, fresh squeezed lemon juice, eggs, ubc, kosher salt, powdered sugar

Taken from tastykitchen.com/recipes/desserts/lemongrass-bars-with-coconut-shortbread-crust/ (may not work)