Lemongrass Bars Recipes
LEMONGRASS BARS
Steps:
- Combine shortbread ingredients into a food processor and pulse until crumbly. Press into a 9X13 pan and bake at 350 degrees for 20 minutes or until golden brown. Remove from oven. Combine leaves, lemongrass, coconut milk, sugar and salt in heavy saucepan and simmer for 20 minutes. Strain and return coconut milk to medium heat. Mix cornstarch and water together. Add to yolks. Pour egg mixture into coconut milk and bring to light boil stirring constantly for 1 minute. Remove from heat. Add vanilla, butter and grated rind. Pour over shortbread crust. Cool and refrigerate. Cut into bars. Serve with a dollop of whipped cream. Garnish with Kaffir lime leaf.
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- Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.
- Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
- Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
- Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.
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