Lemongrass Coconut Bars

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Lemongrass Coconut Bars

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Adjust Servings:
3/4 cups All Purpose Flour
1/2 cup Shredded Coconut
1/8 cup Confectioners Sugar
5 tablespoons Unsalted Butter Sliced into small pieces
10 tablespoons Sugar
4 stalks Lemongrass Bottom thicker stem only, tough outer layer removed, minced
1 Lemon Juice only
3 Eggs
1/4 cup All Purpose Flour
Kitchen Supplies
Electric Hand Mixer
8" x 8" Baking Pan

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Moist cake bars with a light citrus taste from the lemongrass and baked to perfection in a coconut crust

  • Serves 12
  • Easy


  • Crust

  • Filling

  • Kitchen Supplies





Make the crust

Preheat oven to 350 degrees.

In a large mixing bowl, beat flour, shredded coconut and confectioners sugar using an electric hand mixer until well blended, about 1 minute. Add butter and continue blending until moist clumps form. You may need to add a few drops of water if the dough is not sticking together (be careful not to add too much water because the consistency will change drastically).

Press dough onto bottom and 1/2 inch up sides of baking pan. Bake crust in oven for about 25-30 minutes. Remove from oven.


Make filling while crust is baking

Place sugar, lemongrass, lemon juice, eggs, and flour in a food processor and blend until lemongrass is finely ground and everything is combined well.

Lower oven temperature to 325 degrees. Pour filling over crust and bake for about 25 minutes, until filling is firm.

Remove from oven and cool before cutting bars into 12 pieces. Enjoy!

Rebecca Chan

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