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Saturday, July 21, 2012

Coconut Lemon Bars - Mmm!

I modified a couple online recipes today and came up with this.  I think next time I'll only use 1/4 cup coconut and see how I like it then.  Still the flavor is so good that Matt even asked for more.  Yeah!  Oh and I can't find a cord to upload my picture so I'll have to get that soon.  Sorry.

Oatmeal Crust
1 cup uncooked rolled oat 
1 1/2 tablespoons brown sugar 
2/3 cup pecans, chopped
1/3 cup butter, melted 
pinch of sea salt

1 Preheat oven to 350°F. 
2 Spread oats in a large shallow pan and bake for 10 minutes to toast. 
3 Toss with sugar, nuts, salt and melted butter. 
4 Press on bottom of 8x8 pan and bake at 350 degrees for 8-10 minutes.

After crust has come out of the oven and is cooling, prepare the filling.

Lemon coconut filling ingredients:
4 large eggs
1/4 cup honey
1/4 cup maple syrup
1 1/2 tablespoon flour
1 teaspoon lemon zest
1/2 cup fresh squeezed lemon juice
1/4 cup milk
1/2 cup unsweetened coconut (finely shredded)

1. Put the eggs in the food processor (no need to wash the bowl) and pulse several times.  
2. Add the honey, maple syrup, flour, lemon zest, lemon juice, and milk.  Pulse several times until thoroughly combined.   Pour in the coconut and mix with a spoon. 
3. Pour the lemon mixture over the  crust Bake for 15 – 20 minutes, until the center of the lemon bars are set.  Let cool completely then cut into squares approximately 2 x 2 inches each.  Store in the refrigerator.

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