Hi everyone! This week was my 22nd birthday and I decided this would be a perfect time to give myself a treat and bake something delicious. Subsequently, this became a perfect opportunity to share my first splurge recipe. Since it's spring, I thought it would be perfect to make a lemony dessert and chose to make lemon bars with a coconut crust (a perfect pairing).
Ingredients:
For the crust:
-1 cup all purpose flour
-1/4 cup sugar
-1/4 teaspoon salt
-3/4 cup sweetened flaked coconut, toasted, cooled
-6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
For the filling:
-1 1/2 cups sugar
-4 large eggs
-1/2 cup fresh lemon juice
-2 tablespoons (packed) finely grated lemon peel
-2 teaspoons all purpose flour
-1 teaspoon baking powder
-pinch of salt
-1/4 powdered sugar (for dusting)
Directions:
1. To make the crust: preheat oven to 350°F. Line 8x8x2-inch metal baking pan with parchment paper, leaving overhang. Butter the paper. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
2. Meanwhile, to make the filling: combine sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth. Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely. Using paper as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
Nutritional Information: (not going to provide it because what you don't know, won't hurt you :) )
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