Although Sheila’s Lemon Bars hold a very special place in the hearts of our family and friends, sometimes I want to create something just a bit more complex. By adding coconut to the shortbread crust, it gives a lovely new quality to the original. Topped with an extra thick layer of the lemony custard, they become more of a dessert instead of a snack.
Makes one 9” x 13” pan
1 c flour
½ c sifted icing sugar
½ c butter, cold, cut into 1” cubes
1 c sweetened shredded coconut
6 eggs (room temperature)
2¼ c sugar
¾ c freshly squeezed lemon juice, from 3-4 lemons
1 ½ t baking powder
¼ t salt
Icing sugar to dust
Preheat oven to 350°F
In the bowl of a processor, mix the flour, and icing sugar.
Pulse in the butter until no piece is larger than a pea. Or, whisk together the flour and sugar in a bowl, and cut in the butter.
Bake in the preheated oven for 15 minutes. It will just be starting to turn golden around the edges.
While it is baking, mix the filling.
Add in the sugar and process.
(Or, whisk together the eggs and lemon juice in a bowl, and then whisk in the sugar, flour, baking powder & salt until smooth.)
Take the crust from the oven, and reduce the temperature to 325°.
Gently pour the filling mixture over hot baked crust.
Cool on a rack, and then cover and chill for a couple of hours until serving. Do ahead up to 2 days.
To cut, slide a knife down the unpapered sides of the pan, and then gently lift the bars out by using the extra parchment paper handles, and move the bars to a level cutting surface.