Description
Sixteen small lemon bars on a coconut shortbread crust.
Ingredients
Scale
- 1 cup All-purpose flour, for crust
- 1/2 cup Unsalted butter, cold and cubed
- 1/4 cup Confectioners' sugar
- 1/2 cup Unsweetened shredded coconut
- 1/4 teaspoon Fine salt
- 3 eggs Large eggs
- 3/4 cup Granulated sugar
- 1/2 cup Fresh lemon juice
- 1 tablespoon Finely grated lemon zest
- 2 tablespoons All-purpose flour, for filling
Instructions
- Heat oven to 350°F. Line an 8-inch square metal pan with parchment overhang. Rub 1 cup flour, 1/2 cup cold butter, 1/4 cup confectioners' sugar, 1/2 cup unsweetened coconut and 1/4 tsp salt into coarse crumbs; press firmly and evenly in pan.
- Bake the crust about 18 minutes until its edges are pale gold and its center looks dry. While it bakes, whisk 3 eggs with 3/4 cup sugar, 1/2 cup lemon juice, 1 tbsp zest and 2 tbsp flour until smooth.
- Pour filling over hot crust and return to oven for approximately 22–27 minutes. The center should be set rather than liquid and reach 160°F as an egg-containing dish; verify that temperature and texture together in a kitchen trial.
- Cool in pan about 2 hours, refrigerate 30 minutes, then lift by parchment and cut four rows each way. The cooling interval is part of the total estimate, not hands-on prep.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 150 minutes, included in the total.
Untested estimate: 18-minute crust, up to 27-minute filling, two-hour cooling and 30-minute chill before cutting; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 150 minutes
- Cook Time: 45 minutes
- Category: Bars
Nutrition
- Serving Size: One small bar