Desserts

Lemongrass Bars

Shortbread Crust Ingredients

Unsalted butter, for greasing the pan

1 tablespoons finely grated lemon zest (from 1 lemon)

1 stick butter

¼ cup/50 grams granulated sugar

1 cup/130 grams all-purpose flour

¼ teaspoon baking powder

Pinch of kosher salt

4 grams Garden Lemongrass, ground into a fine powder and sifted

Lemongrass Filling

1 1/4 cups sugar

3 grams Garden Lemongrass, ground into a fine powder and sifted

5 tablespoons fresh lemon juice (from about 2 lemons)

3 large eggs

1/4 cup all purpose flour

Powdered sugar

Shortbread Crust Directions

Arrange an oven rack in the center position and heat the oven to 350°F. Line an 8-inch square pan, preferably metal, with aluminum foil, Butter the bottom and sides of the foil, and set the pan aside.
In a medium bowl, use your fingertips to massage the lemon zest and lemongrass into the sugar until the fragrant oils are released Add the flour, baking powder and salt, and toss to combine. Add the ½-inch pieces of chilled butter and toss to coat in the flour mixture. Use your fingertips to smash the butter into the flour mixture, working until no large chunks remain and the mixture is moist and clumps easily when squeezed.
Scatter the shortbread dough over the bottom of the prepared pan. Press the crumbs firmly with your hands into a smooth and even layer. Bake for about 30 minutes, until the surface is lightly golden. Allow the crust to cool as you prepare the filling.

Lemongrass Filling Directions

In a food processor, place sugar and lemongrass in processor and pulse until thoroughly mixed. Add lemon juice; process until well blended. Add eggs; process to blend. Add flour and pinch of salt; pulse until the mixture is smooth.
Pour the filling on prepared crust and bake for another 20-25 minutes at 325°F. Cool pan on a rack. Cool in fridge for 2-3 hours.
Cut bars into squares, dust with powdered sugar and serve.

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