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Lemongrass Bars with Coconut Shortbread Crust


Lemongrass Bars with Coconut Shortbread Crust Recipe

Ingredients:
  • 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:
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