Curry Coconut Lemongrass Bars

I always like taking traditionally savory ingredients and incorporating them  into a dessert.  These bars look like normal lemon squares but have an unexpected twist that makes them a whole lot more interesting.  The flavors blend together very nicely for a delicious and addictive treat.



Makes about 24 21/2-inch squares
Ingredients for Crust:
1 1/2 cups flour
1 cup sweetened shredded coconut
1/2 cup powdered sugar (sifted)
zest of 1 lemon
1 teaspoon ground ginger
2 teaspoons madras curry powder
1 stick plus 3 Tablespoons unsalted butter

Instructions for Crust:
1) Grease a 13X9 inch pan.  Preheat the oven to 325F.
2) In a mixer with paddle attachment (or a bowl with hand-mixer), stir all of the ingredients besides the butter.
3) Add the butter and mix together until small clumps form.
4) Press the dough into the greased pan at an even thickness on the bottom and 1/2 inch up the sides.
5) Bake for 20-25 minutes or until golden brown.
6) Allow to cool completely before adding the filling.  Keep the oven on for finishing the bars and you can make the filling while the crust is cooling.

Ingredients for the Filling:
4 stalks of lemongrass (remove the outer layer and use the bottom 4 inches only and roughly chop)
the juice of a large lemon (about 4-5 Tablespoons)
3 eggs
1/4 cup flour
powdered sugar for dusting

Instructions for the Filling:
1) In a food processor, chop of the lemongrass until very fine.
2) Add the sugar to the food processor and blend together another minute.
3) Add the lemon juice and blend.  Then add the eggs, one at a time and blend for a few seconds. Add the flour and blend until combined.
4) Pour the filling into the crust and bake 20-25 minutes or until it doesn't jiggle.
5) Allow to cool completely then dust with powdered sugar and cut into even squares.