Thursday, June 6, 2013 Lemon Lime Macaroon Bars

Summer and citrus belong together. Like lemonade on a sunny day.  And these bars are a perfect way to start off a Summer morning! They're sweet, crisp & refreshing but have a richness to them. I think it's best to make them the night before, to give them plenty of time to chill. Plus, it's a lovely to wake up such a sweet treat.
(Recipe from Sunset Magazine, May 2013.)

For the Crust
2 Cups Sweetened Flaked Coconut, Toasted*
1 1/2 Cups Flour
3/4 cup Powdered Sugar
2 Tbsp Cornstarch
1/4 tsp Salt
1 Cup Cold Butter, Cut

For the Filling
1/4 Cup Flour
2 Cups Granulated Sugar
4 Eggs
2 tsp Lime Zest
2 tsp Lemon Zest
1/4 Cup Lime Juice
1/4 Cup Lemon Juice
Powdered Sugar

*Guess who forgot to toast her Coconut Flakes.... me! Oops, here's how, if you'd like to follow the recipe: Toast coconut at 350° on a rimmed baking sheet until light golden, about 5 minutes.

For the Crust
Preheat oven to 350°. Mix Crust ingredients together, except Butter. Cut in Butter. (A food processor would be great for this but my little two cup processor wouldn't 'cut' it. Instead, I used a trick on how to cut in Butter, it can be found on this biscuit recipe.)

Grease a 9- by 13-in. baking pan. Press crust into bottom and slightly up sides. Bake until light golden, 25 minutes. Let cool 20 minutes.

For the Filling
Whisk together Flour and Sugar in a medium bowl, then whisk in Eggs and Citrus Zest and Juice just to blend. 


Pour over crust and bake until only slightly jiggly in center, about 22 minutes. Let cool, chill several hours or overnight, and cut into bars.

Dust with powdered sugar & enjoy!!

Happy Baking!

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