Lemon Coconut Shortbread Bars
Like shortbread cookies and lemon meringue pie combined into one yummy dessert! Perfection.
Servings: 24 bars
Ingredients
BASE:
- 1 cup all-purpose flour
- 1 cup sweetened shredded coconut
- 1/2 cup sifted icing sugar
- 1/2 cup unsalted butter, room temp
FILLING:
- 6 eggs
- 3/4 cup freshly squeezed lemon juice (about 4 lemons)
- 1/2 cup all-purpose flour
- 2 3/4 cups granulated sugar
TOPPING:
- 1/2 cup icing sugar
Instructions
- Preheat oven to 350 deg F.
- Lightly butter 9x13 baking pan.
BASE:
- Stir 1 cup flour with coconut and icing sugar in large bowl.
- Cut in butter using pastry blender or two knives until they resemble large crumbs.
- Turn into baking pan and press evenly over bottom (will be thin).
- Bake in centre of oven until golden, 15-20 minutes.
FILLING:
- Whisk eggs with lemon juice in large bowl.
- Stir flour and sugar together then whisk into eggs.
- Pour over hot baked crust.
- Reduce oven to 325 deg F.
- Bake in centre of oven until filling set when pan is jiggled about 30-35 min.
- Cool on a rack.
TOPPING:
- Sprinkle with sifted icing sugar and cut into squares.
- *Cover and refrigerate for up to 3 days. Cover with foil and freeze up to 1 month.