Blue Lemon
Art Print
Stanghon, Emma
Buy at AllPosters.com
 

La Belle Cuisine - More Cookie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Lemon Coconut Bars

Shop Barefoot Contessa Pantry

"Cookies are made of butter and love."
~ Norwegian Proverb

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Still Life with Lemons I
Art Print
Wilson, C. C.
Buy at AllPosters.com

Lemon Coconut Bars
Julienne - San Marino, CA
Gourmet Archives

For crust:
1 cup all-purpose flour
1/2 cup (1 stick) cold unsalted
butter, cut into bits
1/4 cup confectioner's sugar

For filling:
2 large eggs
Freshly grated zest of 1 lemon
(2 teaspoons)
5 tablespoons fresh lemon juice
3 tablespoons all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 cup finely grated unsweetened
desiccated coconut

For frosting:
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup confectioner's sugar
2 tablespoons hot water
1 teaspoon vanilla

Make crust: Preheat oven to 350 degrees F. With a pastry blender or in a food processor blend or pulse together flour, butter, and confectioner's sugar until mixture just forms a dough. With floured hands gently press dough evenly into bottom of a 9-inch square baking pan. Bake crust 20 minutes, or until pale golden, and cool in pan on a rack.
Make filling while crust is baking: In a medium bowl whisk together eggs, zest, and lemon juice. In a small bowl stir together flour, sugar, baking powder, and coconut and whisk into egg mixture. Pour filling onto crust, spreading evenly, and bake in middle of oven until filling is pale golden and set, about 25 minutes. Cool confection in pan on rack 30 minutes.
Make frosting: In a bowl with an electric mixer beat together butter and confectioner's sugar until light and fluffy and add hot water and vanilla, beating until thick and glossy. Spread frosting evenly on cooled filling and chill until frosting is set. Cut confection into 2-inch squares.
Makes about 16 bars.

Featured Archive Recipes:
Lemon Bars Deluxe
Lemon Coconut Drops
Lemon Kisses
Lemon Love Notes
Lemon Sugar Cookies
 

Index - Cookie Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search