Lemongrass Bars With Coconut Shortbread Crust

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• Ready In: 1 hr 10 mins
• Yields: 24 Pieces

Ingredients

• 1 1⁄2 cups flour
• 3  ounces coconut, sweet shredded
• 1⁄2 cup powdered sugar
• 1⁄2 cup butter, room temp
• 3  tablespoons butter, room temp
• 1 1⁄4 cups sugar
• 3  stalks lemongrass, minced (bottom 4 inches and tough outer layer removed)
• 5  tablespoons lemon juice
• 3  eggs, large
• 1⁄4 cup flour
•  powdered sugar

Directions

1. Preheat oven to 350.
2. CRUST:
3. Butter 13x9x2 inch metal baking pan.
4. Using electric mixer, beat flour, coconut, powdered sugar and salt in large bowl until well blended.
5. Add butter and beat on low until moist clumps form.
6. Press dough onto bottom and 1/2 inch up the sides of the pan.
7. Bake crust until golden (edges may be darker) -- about 25 minutes.
8. FILLING:
9. Place sugar and lemongrass in processor and pulse until lemongrass is finely ground. Add lemon juice and process until well blended.
10. Add eggs and process to blend.
11. Add flour and pinch of salt -- pulse until smooth.
12. Reduce oven to 325.
13. Pour filling over hot crust and bake until filling is firm -- 22-23 minutes.
14. Cool in pan on rack.
15. Cut.
16. Sprinkle with powdered sugar.