Author Notes
?asy, light and moist Lemon Curd Coconut Bars. The perfect recipe for a snack or not! —mookies
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Ingredients
- For the crust:
-
2 cups
all-purpose flour
-
3,6 ounces
oats
-
3/4 cup
brown sugar
-
pinch
of salt
-
3/4 cup
melted butter
-
1
egg, lightly beaten
- For the lemon cream:
-
8,5 ounces
lemon curd in room temperature
-
1
egg lightly beaten
-
1
egg yolk, lightly beaten
-
1/4 cup
melted butter
-
5 ounces
unsweetened flaked coconut
-
3 tablespoons
fresh lemon juice
-
3 tablespoons
Evaporated Milk
-
1 tablespoon
cornstarch.
-
unsweetened flaked coconut for sprinkling
Directions
- For the crust:
-
Preheat oven to 180° C (355° F) degrees
-
Grease and line with parchment paper a baking pan 20x20 cm (8-inch square).
-
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.
- For the lemon cream:
-
Mix well with a fork or mixer, lemon curd, beaten eggs and melted butter.
-
Stir in the sifted corn starch to dissolve. Add evaporated milk and lemon juice, stir well to incorporate.
-
Finally add coconut and pour lemon curd over partially baked crust and spread evenly.
-
Sprinkle about 1 handful coconut over filling and place in the oven. Bake 20-25 minutes or until topping has set and coconut is lightly toasted.
-
Remove from the oven and let cool in wire rack. Cool completely before cutting into bars.
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