Lemon Curd Coconut Bars
By: mookies
Published: Wednesday, July 10, 2013 - 9:46am

Ingredients




For the crust:
260 gr. (2 cups) all-purpose flour
100 gr. (3,6 ounces) oats
140 gr. (3/4 cup) brown sugar
pinch of salt
170 gr. (3/4 cup) melted butter
1 egg, lightly beaten
For the lemon cream:
240 gr. (8,5 ounces) lemon curd in room temperature
1 egg + 1 egg yolk, lightly beaten
50 gr. (little less than 1/4 cup) melted butter
140 gr. (5 ounces) unsweetened flaked coconut
3 Τbsp fresh lemon juice
1 Tbsp corn starch
3 Τbsp Evaporated Milk
About 1 handful unsweetened flaked coconut for sprinkling

Preparation

1 Preheat oven to 180° C (355° F) degrees. Grease and line with parchment paper a baking pan 20x20 cm (8-inch square). 2 Whisk together flour, oats, sugar, and salt in a large bowl. Add melted cool butter and egg, mix well to combine all ingredients. Spread and press the dough evenly into the pan and bake for 15-20 minutes or until lightly browned. Remove from the oven and let cool slightly. 3 Mix well with a fork or mixer,  lemon curd, beaten egg and melted butter. Stir in the sifted corn starch to dissolve. Add evaporated milk and lemon juice, stir well to incorporate. 4 Finally add coconut and pour lemon curd over partially baked crust and spread evenly. Sprinkle 1 handful coconut over filling and place in the oven. 5 Bake 20-25 minutes or until topping has set and coconut is lightly toasted. 6 Remove from the oven and let cool in wire rack. Cool completely before cutting into bars.

About

One of the most easy and delicious recipes that I have made. The cookie crust came out a little more plump than I wanted to, but the cream is quite sour so it is not excessive. The brown sugar and oats give a cookie firm base for smooth lemon cream.