Be warned, these are addictive! I know most lemons bars are! But these have the ingredient, flaked coconuts in the crust, it really is very good! This was bookmarked months ago and never did get round to make it, and finally made this a couple of days ago. If you love lemons and coconuts, then you will love this!
The lemon topping has the wonderful tangy taste of the lemons and the sweetness is just right. The bottom crust is wonderful with the chewiness of the flaked coconuts. Put them together and you get a perfect bar.
Top with some icing sugar, and enjoy!
I bet you won't stop at just one! I definitely did not! Don't worry, it is not very high and you need three pieces to stack up together for the size of a piece of cake! And the top filling does not contain any butter! Oh yes, another piece please! Hahaha, don't mind me, I just need to console myself after my third piece! :) Just one of those guilty pleasures!!
I'm sharing this with :
Cookbook Sunday hosted by Couscous & Consciousness
Bake With Bizzy hosted by Bizzy Bakes
Sweets For A Saturday hosted by Sweet As Sugar Cookies
(adapted from "Bon Appetit Desserts" by Barbara Fairchild)
1 cup unbleached all purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 cup sweetened flaked coconut, toasted, cooled
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon peel
1 teaspoon unbleached all purpose flour
1/2 teaspoon baking powder
pinch of salt
1/4 cup powdered sugar
Preheat oven to 350F. Line 8x8x2-inch metal baking pan with aluminium foil, leaving overhang on 2 sides of pan. Butter foil. Blend flour, sugar, and salt in processor. 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.
Meanwhile, 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 foil as aid, transfer lemon bars to work surface. Fold down foil sides. Cut into bars. Sift powdered sugar over.
DO AHEAD : Can be made 5 days ahead. Refrigerate lemon bars in single layer in airtight containers.