Lemongrass Bars with Coconut Shortbread Crust

Ingredients

• 0.3 cup flour 
• 3 large eggs 
• 1.5 cups flour all-purpose
• 5 tablespoons juice of lemon fresh
• 3  lemon grass finely chopped (scant)
• 24 servings powdered sugar 
• 1.3 cups sugar 
• 3 ounces coconut shredded sweetened
• 0.5 cup butter unsalted room temperature

Equipment

• bowl
• frying pan
• oven
• baking pan
• hand mixer

Directions

1. 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.
2. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan.
3. Bake crust until golden (edges will be darker), about 25 minutes.
4. Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute.
5. Add lemon juice; process until well blended, about 30 seconds.
6. Add eggs; process to blend, 10 to 15 seconds.
7. Add flour and pinch of salt; pulse until smooth.
8. Reduce oven temperature to 325°F.
9. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
10. Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.
11. Per serving: 166 calories, 7 g fat, 0.3 g fiber
12. Bon Appétit