Lemongrass Bars with Coconut Shortbread Crust
Need a vegetarian hor d'oeuvre? Lemongrass Bars with Coconut Shortbread Crust could be a tremendous recipe to try. One serving contains 165 calories, 2g of protein, and 6g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up powdered sugar, sugar, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 25 minutes.
Instructions
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.
Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan.
Bake crust until golden (edges will be darker), about 25 minutes.
Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute.
Add lemon juice; process until well blended, about 30 seconds.
Add eggs; process to blend, 10 to 15 seconds.
Add flour and pinch of salt; pulse until smooth.
Reduce oven temperature to 325°F.
Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.
Per serving: 166 calories, 7 g fat, 0.3 g fiber