Lemon Coconut Chess Bars


Lemon Coconut Chess Bars

Coconut milk adds a bit of tropical flavor to these delightful sharp bars. From cake sales to bridal showers, this bar is perfect for entertaining. For the most delicate filling, stir with the dry ingredients, then stir until it's wet. This will prevent tiny lumps of flour from forming.

Ingredients :

CRUST
Baking spray with flour
2 1/2 cups all-purpose flour
3/4 cup unsifted powdered sugar
 1/2 cup sweetened flaked coconut 
1 1/2 teaspoon kosher salt
1 cup cold unsalted butter, cubed

FILLING
2 cups granulated sugar
2 tablespoons plain yellow cornmeal
2 tablespoons all-purpose flour
 1/2 teaspoon kosher salt
 5 large eggs
 1 large egg yolk
1 1/4 cups well-shaken and stirred coconut milk (from 1 [13 1/2-oz.] can)
1/2 cup unsalted butter, melted
1 tablespoon lemon zest plus
1/2 cup fresh juice (from 3 lemons)
1 teaspoon vanilla extract

GARNISH
Toasted shaved coconut

How to Make It
Step 1
Prepare the Crust: Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Pulses the next 4 ingredients in a food processor until combined, 5 to 6 times. Add cold butter; Pulse until crumbs form, 6 to 7 times. Press firmly into the bottom of the prepared pan. Bake until light golden brown, about 25 minutes. Cool slightly, about 10 minutes.

Step 2
Preparing for Filling: Beat together the first 4 ingredients in a bowl. Add next 6 ingredients; stir until smooth. Pour over Crust.

Step 3
Bake at 350°F until set, about 25 minutes. Remove from oven; cool completely in pan, about 1 1⁄2 hours. Chill 1 hour. Slice into 32 bars. Garnish with shaved coconut.

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