Lemongrass Squares with Coconut Shortbread Crust

Instructions

Preheat oven to 350°F (or 180).Line and grease a 9 x 13 x 2 metal baking pan.

MAKE THE CRUST:

In the bowl of your stand mixer, measure and add the unbleached  all-purpose flour, coconut, powdered sugar and kosher salt. Then mix until combined.

Next add the softened butter and add it to the flour mixture. Mix on low until the dough forms wet crumbles.

Transfer the coconut shortbread it into the prepared pan. And with your impeccably clean fingers, press it evenly on the bottom and up the sides (about ½-inch) of the pan.

Partially bake the coconut shortbread crust on the middle rack of your preheated oven for approximately 18 to 20 minutes, or until lightly golden.

Once baked, immediately reduce the oven temperature to 325°F (OR 160°C).

MAKE THE FILLING:

While the crust is baking, make the filling. In a food processor, measure and add sugar and lemongrass paste (or scant 1/2 cup of chopped fresh lemongrass), and pour in the lemon juice. Blend until combined.

Add eggs and blend for 10-15 seconds. Add the flour and a pinch of kosher salt; pulse a few times until incorporated.

Once the crust has baked, immediately pour the lemongrass mixture onto the hot coconut crust and place in the oven for 20 minutes or until the filling has set.

Cool in pan for 30 to 40 minutes. Then use the parchment paper to lift it out of the pan (if it sticks at all, use a sharp knife and run along the edge that is stuck) and transfer to a wire rack to finish cooling.Cut in to twelve squares, dust with powdered sugar and serve!

Desserts & Sweet Treats