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Lemon and Coconut Bars
This recipe is from Nordstrom's Cafe; it makes enough for a party! The recipe calls for a 1/2 pan which translated into a jelly roll pan in my kitchen. I would suggest for a smaller amount that it could be halved and prepared in a 9X13 pan.
Crust
2 cups Flour
3/4 cup Sugar
1 tsp. salt
2 cups coconut - flaked, toasted, cooled
4 oz. butter, cubed and chilledFilling
3 cups sugar
8 eggs
3/4 cup fresh lemon juice, strained
Zest from two lemons
1 Tbsp. flour
1 1/2 tsp. baking powder
1/4 tsp. saltCream Topping
2 cups whipping cream
14 oz. mascarpone cheese
1 Tbsp. vanilla
1/2 cup powdered sugar
3 cup coconut - not toastedGarnish
1/2 moon lemon slice for each bar (optional)Crust: Make the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it's difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.
Filling: Place filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set. Freeze to set firmly and cool before proceeding.
Cream Topping: Whip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling. Top with coconut. Freeze, unmold and cut into 2 by 3 inch bars. Garnish with 1/2 lemon moon.
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