Lemon Bars with Coconut

May as well boast (rather than moan). In Calgary our summers are so "moderate" that we can even bake in July. There. Isn't everybody envious? So I took advantage of that yesterday and baked a pan of Lemon Bars. I realize that recipes for Lemon Bars are not particularly obscure but I promise that this recipe is one of the very best that I have ever licked my fingers over. The addition of coconut to the buttery crust is brilliant. Use fresh lemons - not bottled lemon juice - and you won't regret turning the oven on (no matter where you live).


Lemon Bars with Coconut
( barely tweaked from Bon Appetit Desserts)


Crust
1 cup flour
1/4 cup sugar
1/4 tsp salt
3/4 cup sweetened flaked coconut
6 Tbsp chilled unsalted butter, cut into 1/2" cubes


Preheat oven to 350 F. Line 8x8 inch baking pan with parchment paper, leaving an overhang on two sides of the pan. Blend flour, sugar, and salt in food processor. Add the coconut and butter cubes; process until mixture resembles fine meal and begins to clump together. Press dough evenly over the bottom of the prepared pan. Bake 25 minutes or until the crust is just golden at the edges.


Filling
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 1/2 Tbsp finely grated lemon peel
1 tsp flour
1/2 tsp baking powder
pinch of sea salt


Combine eggs, lemon juice, lemon peel, flour, baking powder, and salt in food processor. Blend filling until smooth.


Remove the crust from the oven and pour filling evenly over the hot crust. Return to oven and bake until the filling begins to brown at edges and is just set - about 30 minutes. Cool completely on a rack. When cool remove the bars from the pan with the aid of the parchment paper and cut into squares.


Lick your fingers - I dare you not to! - but try not to lick the knife ;)