June 6, 2011 Not Your Grandma’s Lemon Bars
In my opinion, lemon bars are nothing to get excited about. Fortunately, this lemon bar is not your average lemon bar. To start, there’s no chalky, tasteless crust; even better, there’s no filling that is simultaneously lip-puckeringly tart and cloyingly sweet; my favorite part, they’re not drenched in powdered sugar. Instead, the crust is perfectly buttery and crumbly, its warmth only enhanced by the presence of the toasted coconut, and the lemon filling is smooth and delicate. These bars were not what I was expecting, but let me assure you, I was pleasantly surprised.
Lemon-Coconut Bars – Bon Appetit
- 1 cup 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 (packed) finely grated lemon peel
- 1 teaspoon all purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. 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, prepare filling:
Combine 3/4 cup 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. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)