Name: Lemongrass Bars with Coconut Shortbread Crust
Cook time: 4 hours
Yield: Makes 24 Servings
Ingredients: 1 1/2 cups all purpose flour; 1 cup sweetened shredded coconut (about 3 ounces); 1/2 cup powdered sugar; 1/2 cup plus 3 tablespoons unsalted butter, room temperature; 1 1/4 cups sugar; 3 lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant 1/2 cup); 5 tablespoons fresh lemon juice; 3 large eggs; 1/4 cup all purpose flour; Powdered sugar

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