Sarah Schiffman is impressed with this coconut shortbread recipe from Ivy Manning and Bon Appetit.
Text And Photo By Sarah Schiffman
These lemongrass bars are entirely amazing.
Soft and snappy and subtly sweet, with a good, firm kick of lemon- they have officially untethered me from my familiar lemon bar anchors.
The quiet tartness of the lemongrass ripples over your tongue in tangy waves, fighting the good fight with the sugar, keeping it in check.
And they boast a golden, buttery shortbread crust that trails a lacy perfume of coconut and completely steals the show.
Yum.
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Coconut Shortbread Lemongrass Bars
- Total Time: 85 minutes
- Yield: 8-12 servings
Description
These lemongrass bars feature a golden, buttery coconut shortbread crust with a tangy, lemony filling that offers a subtle kick of lemongrass.
Ingredients
- 1 1/2 cups (170 g) all-purpose flour
- 1 cup (75 g) unsweetened shredded coconut
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp salt
- 1/2 cup (115 g) plus 3 tbsp (45 ml) unsalted butter, at room temperature
- 1 1/4 cups (280 g) granulated sugar
- 1/4 cup (31 g) all-purpose flour
- 3 large eggs
- 5 tbsp (75 ml) fresh lemon juice
- 3 lemongrass stalks, bottom 4 inches only, finely chopped
- 1/4 cup (30 g) powdered sugar, for sprinkling on top
Instructions
- Preheat your oven to 350°F (176°C). Butter a 13x9x2 inch baking pan.
- For the crust: In a large bowl, using an electric mixer, beat together 1 1/2 cups flour, coconut, powdered sugar, and salt until well blended. Add the butter and beat on low speed until the mixture resembles coarse crumbs.
- Press the mixture evenly into the prepared baking pan. Bake for 20-25 minutes, or until the crust is golden brown. Remove from the oven and let it cool slightly.
- For the filling: In a food processor, pulse the granulated sugar and lemongrass together until the lemongrass is finely ground, about 1 minute. Add the lemon juice and process until well blended. Add the eggs and process to blend. Add the flour and a pinch of salt, and pulse until smooth.
- Pour the filling over the warm crust. Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and the top is lightly golden.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares, sprinkle with powdered sugar, and serve.
Notes
- These bars are best served chilled.
- Store them in an airtight container in the refrigerator for up to 5 days.
- For a more pronounced lemongrass flavor, consider steeping the lemongrass in the lemon juice for a few minutes before mixing.
- If you prefer a less sweet dessert, reduce the sugar in the filling by 1/4 cup.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22
- Sodium: 130
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 60
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Frequently Asked Questions
Why is the filling poured over a warm crust rather than a cooled one?
Pour the lemon-lemongrass filling over the warm crust immediately after it comes out of the oven. The residual heat from the just-baked shortbread helps bond the filling to the crust as it sets during the second 25-minute bake at 350°F (176°C), giving you a clean-cutting bar.
How can I make the lemongrass flavor more pronounced?
Steep the 1 tbsp of finely chopped lemongrass in the 1/2 cup of fresh lemon juice for a few minutes before mixing the filling — this extracts more of the lemongrass oils and intensifies the tangy, herbal flavor in the finished bars.
Should these bars be served at room temperature or chilled?
I think these are best served chilled. Store them in an airtight container in the refrigerator for up to 5 days — the cold temperature firms the filling and makes the bars easier to cut cleanly.
So, I am in the process of making these, when I realized that the recipe is printed incorrectly. For the filling, it says to added powdered sugar as the last ingredient. The instructions call for flour. I had already added the powdered sugar when I realized. I checked a couple other sites for the correct ingredient and added the flour also. They are in the oven and smell wonderful – but I’m hoping the additional sugar doesn’t mess with the consistency or make them too sweet. Argh!
Hi Samantha- so sorry for the confusion! And thanks for finding the mistake- It should call for 1/4 cup of flour and 1/4 cup of powedered sugar for sprinkling at the end. I’ve submitted a note for the changes to be made.
These look amazing! What a clever idea using lemongrass to spice up standard lemon bars, and the coconut crust sounds fab!
I’m sure that these are delicious! Did the lemongrass actually process well? I usually infuse it in dishes b/c I haven’t figured out a way to leave it in without the fibers sticking around. I’m excited to try these!
I was actually suprised at how well the lemongrass processed- after about a minute in the food processor it was almost completely incorportated into the sugar with no stringy fibers. Happy cooking!
They look and sound damn good!!
Ha! I just made these a week or two ago myself. The crust is AMAZING!
Sarah, these look amazing. I’ll always pick shortbread if offered the biscuit barrel/cookie jar and the lemongrass sounds delicious. My mouth is watering but I’ll have to hold off making these as I’m off out for an umpteen-course meal and if I catch the scent of these, there’s no way I’d abstain.
Hester- that sounds like a good plan. We flew through two batches of these last weekend. I’m a shortbread fan myself and this crust is so incredible that I think I might have to try it out on its own. Thanks for stopping by!
I am not sure how I missed these in Bon App. Maybe because I am not a huge fan of lemon bars but these might change that.
Laura- I’ve never been a huge fan of lemon bars either, but these are a lovely rift on the classic.
I love the idea of adding lemongrass to these bars. I am kicking myself now for putting back the lemongrass I picked up at a stall at the Farmers’ Market last week. Oh well, it gives me a good excuse to go back again this week.
Felice- lemongrass is the perfect excuse for getting back to the market! Plus it’s just so pretty.
I love the lemongrass in these lemon bars. Great idea! The coconut crust sounds delicious as well.
Hi BigFatBaker! Lemongrass is lovely to cook with and the crust, well, the crust stole my heart.
This has three of my favourite flavours inside of it! Mark this one down for the future!
Jeff this is one for the keeper pile indeed!
I wrote this recipe. Nice to see someone else is into the idea of tinkering with a classic.
Ivy- you are a complete genius! I can’t even begin to tell you how much everyone loved these bars.
I love the lemongrass here! This really sounds like a new venture in the land of lemon bars…scrumptious!
Hi Alisha! I can’t say it enough…these were a wonderful take on the classic lemon bar.