Lemongrass Squares with Coconut Shortbread Crust

Simply Scratch

Ready in: 45 minutes
Servings: 12
Vegetarian

Ingredients

  • 1/4 cup All Purpose Flour
    Baking
  • 3 large Eggs
    Milk, Eggs, Other Dairy
  • 1/2 teaspoon Kosher Salt
    Spices and Seasonings
  • A pinch of Kosher Salt
    Spices and Seasonings
  • 5 tablespoons Fresh Squeezed Lemon Juice, strained
    Produce
  • 3-5 Lemongrass Stalks, tough outer layer removed, finely chopped
    Produce;Ethnic Foods
  • 1/2 cup Powdered Sugar
    Baking
  • 1 1/4 cup Sugar
    Baking
  • 1 cup Sweetened Shredded Coconut Flakes
    Baking
  • 1 1/2 cups Unbleached All-Purpose Flour
    Baking
  • 1/2 cup plus 3 tablespoons Unsalted Butter, room temp, plus more for pan
    Milk, Eggs, Other Dairy

Steps

  • Crust: Preheat oven to 350 degrees and butter a 9x13x2 metal baking pan. Using an electric mixer combine the flour, coconut, powdered sugar and kosher salt into the mixing bowl and mix on low until combined.
  • Add butter; beat on low until the dough comes together in wet clumps. With your fingers; press dough onto the bottom and 1/2 inch up the sides of the pan.
  • Bake crust until golden {edges may be darker}, for about 20-25 minutes.Filling: Meanwhile, place the sugar and lemongrass into a food processor; pulse until the lemongrass is finely ground, about a minute.
  • Pour in the lemon juice and process for 30 seconds.
  • Add eggs, process to blend for 10-15 seconds.
  • Add the flour and a pinch of kosher salt; pulse until smooth. Reduce the heat to 325 degrees.
  • Pour the lemongrass mixture onto the hot coconut crust and place in the oven for 22-23 minutes or until the filling is firm. Cool in pan on a wire rack until cool.
  • Cut in to twelve squares, dust with powdered sugar and serve!

Nutrition

  • Calories: 288.96  cal  (14.45%)
  • Fat: 11.31  g  (17.4%)
  • Saturated Fat: 7.22  g  (45.11%)
  • Carbohydrates: 43.67  g  (14.56%)
  • Sugar: 28.56  g  (31.73%)
  • Cholesterol: 73.07  mg  (24.36%)
  • Sodium: 142.29  mg  (6.19%)
  • Protein: 4.27  g  (8.54%)
  • Selenium: 12.84  µg  (18.35%)
  • Manganese: 0.28  mg  (14.06%)
  • Vitamin A: 313.67  IU  (6.27%)
  • Vitamin B2: 0.1  mg  (5.81%)
  • Phosphorus: 57.15  mg  (5.72%)
  • Folate: 19.27  µg  (4.82%)
  • Fiber: 1.17  g  (4.66%)
  • Iron: 0.74  mg  (4.11%)
  • Copper: 0.07  mg  (3.55%)
  • Vitamin B5: 0.33  mg  (3.26%)
  • Vitamin C: 2.45  mg  (2.97%)
  • Vitamin E: 0.44  mg  (2.94%)
  • Vitamin D: 0.43  µg  (2.84%)
  • Zinc: 0.43  mg  (2.84%)
  • Vitamin B1: 0.04  mg  (2.83%)
  • Magnesium: 11.11  mg  (2.78%)
  • Vitamin B12: 0.14  µg  (2.37%)
  • Potassium: 81.83  mg  (2.34%)
  • Vitamin B3: 0.39  mg  (1.97%)
  • Vitamin B6: 0.04  mg  (1.87%)
  • Calcium: 15.23  mg  (1.52%)

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