Lemon Curd Coconut Bars
Ingredients
For the crust:
260 gr. (2 cups) all-purpose flour
100 gr. (3,6 ounces) oats
140 gr. (3/4 cup) brown sugar
pinch of salt
170 gr. (3/4 cup) melted butter
1 egg, lightly beaten
For the lemon cream:
240 gr. (8,5 ounces) lemon curd in room temperature
1 egg + 1 egg yolk, lightly beaten
50 gr. (little less than 1/4 cup) melted butter
140 gr. (5 ounces) unsweetened flaked coconut
3 Τbsp fresh lemon juice
1 Tbsp corn starch
3 Τbsp Evaporated Milk
About 1 handful unsweetened flaked coconut for sprinkling
Preparation
1
Preheat oven to 180° C (355° F) degrees. Grease and line with parchment paper a baking pan 20x20 cm (8-inch square).
2
Whisk together flour, oats, sugar, and salt in a large bowl. Add melted cool butter and egg, mix well to combine all ingredients. Spread and press the dough evenly into the pan and bake for 15-20 minutes or until lightly browned. Remove from the oven and let cool slightly.
3
Mix well with a fork or mixer, lemon curd, beaten egg and melted butter. Stir in the sifted corn starch to dissolve. Add evaporated milk and lemon juice, stir well to incorporate.
4
Finally add coconut and pour lemon curd over partially baked crust and spread evenly. Sprinkle 1 handful coconut over filling and place in the oven.
5
Bake 20-25 minutes or until topping has set and coconut is lightly toasted.
6
Remove from the oven and let cool in wire rack. Cool completely before cutting into bars.
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About
One of the most easy and delicious recipes that I have made. The cookie crust came out a little more plump than I wanted to, but the cream is quite sour so it is not excessive. The brown sugar and oats give a cookie firm base for smooth lemon cream.
Yield:
for a baking pan 20x20 cm. (8-inch square), 16 pieces
Added:
Wednesday, July 10, 2013 - 9:46am
