Coconut Lemon Bars
Where did the month of July run off to? I'm certain that spring was just here a week ago, and June left yesterday, so I have no idea why August is banging rudely on the door as though it's just played a round of Fuzzy Duck.
If time passes this quickly in my early 30's, then by the time I'm 40, summer won't even exist. It'll be a stolen glance at someone we wished we had spoken to years later. If only the short months of summer could last as long as the lengthy period between January and March. And yes, I am feeling a little angsty...everyone should, from time to time. But if you're feeling particularly morose and in need of a pick-me-up, I have just the dessert to put an end to the wallowing. :-)
These little gems are full of love and happiness (i.e. lemons and coconut. Two of the best ingredients in the world.) They're basically luscious lemon bars with coconut as a plucky sidekick. The crust is made with confectioners sugar, so it has a crumbly cookie texture that compliments the tart, sticky filling. I know the temperature may be beyond hot for some of you, but I promise that these are worth turning on the oven for. And, just like summer, they won't last very long...so save a stash for yourself (preferably from the middle, which is always the best part of anything.)
Coconut Lemon Bars (adapted from AllRecipes)
1 1/2 cups of all-purpose flour
1/2 cup of confectioners’ sugar
3/4 cup (that's 1 1/2 sticks) of cold unsalted butter, cut into cubes
4 eggs, at room temperature
1/4 teaspoon of salt
1 1/2 of cups sugar
1/2 cup of lemon juice (if you're want to keep things fresh, that's about 4-6 lemons)
1 teaspoon of baking Powder
1 cup of flaked coconut (sweetened, or unsweetened)
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil and spray with non-stick cooking spray.
In a medium size bowl, whisk together the flour and confectioners’ sugar. Using a pastry cutter, or the tips of your fingers, work the cold butter into the dry ingredients until coarse and crumbly.
Press the mixture into the bottom of the prepared pan.
Bake for 15 minutes, or until the crust just begins to develop a light golden top.
As the crust is baking, prepare the filling. In a medium size mixing bowl, beat the eggs, salt, sugar, lemon juice and baking powder until well mixed.
Pour the liquid filling over the hot crust.
Sprinkle the coconut evenly over the entire surface.
Bake for 20-25 minutes or until golden brown.
Cool completely on a wire rack before cutting into bars.
Makes about 25-30 bars (it all depends on how generous you are with your slicing)