Saturday, December 19, 2009

Chef Chuck's Lemon Coconut Bars


A refreshing dessert with a buttery short bread crust and a bright lemony filling. Lightly dusted with coconut, gives these bars a little different texture. Always choose organic lemons that are firm.

Lemon Coconut Bars
1/2 cup butter, room temperature
1/2 cup confectioners sugar
1 cup flour
pinch of salt

Filling 4 egg yolks
zest of 1 lemon
1/2 cup lemon juice
1 1/4 cup sugar

3 tablespoons flour
pinch of salt
1/4 cup milk

coconut

Beat butter and sugar till creamy, slowly add flour and salt, the dough is dry and crumbly. Press into an 8 inch pan covered with parchment paper and buttered. Bake at 325 degrees for 25-30 minutes. Meanwhile make filling, in a mixer using the whisk attachment, beat yolks, sugar, lemon zest and juice. Add flour, salt and milk. Pour over hot crust and bake an additional 30-35 minutes. Cool for 1 hour, put in refrigerator for 3 hours, cut and sprinkle coconut over top.

6 comments:

  1. Every time I come here you have a new delight waiting. This looks scrumptious and I will try the devilled prawn pasta too!
    Have very happy Holidays and a peaceful New Year!

    ReplyDelete
  2. Hello Scintilla! You are so kind! May you and your family enjoy a healthy and Happy Holidays!

    ReplyDelete
  3. Yum and how I love lemon, as you must know!! These look fantastic!

    ReplyDelete
  4. Hi Ash, Lemony and gooey goodness, they were a big hit. Thank you Happy Holidays!

    ReplyDelete
  5. I love shortbread! I have some clementine and cranberry curd...so I might actually top some of my cookies and decorate like this!!!

    ReplyDelete
  6. Hi Kitchen Butterfly, Thanks for visiting my blog. I also enjoy your blog! That sounds delicious, the shortbread will be great with that mixture. Happy New Year Chuck

    ReplyDelete