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Lemongrass Bars with Coconut Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1 cup sweetened shredded coconut (about 3 ounces)
- 1/2 cup powdered sugar
- 1/2 cup plus 3 tablespoons unsalted butter, room temperature
- 1 1/4 cups sugar
- 3 lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant 1/2 cup)
- 5 tablespoons fresh lemon juice
- 3 large eggs
- 1/4 cup all purpose flour
- Powdered sugar
Directions:View on Epicurious
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