2019-02-01_Southern_Living

SOUTHERNLIVING.COM / FEBRUARY 20 19

95

LEMONCOCONUT CHESS BARS

Coconut milk adds a hint of tropical flavor to these

delightfully tangy bars. For the smoothest filling,

whisk together the dry ingredients, and then stir in

the wet ingredients until smooth. This will prevent

tiny lumps of flour from forming.

TEST

KITCHEN

TRICK

Lemon-Coconut Chess Bars
ACTIVE 15 MIN. - TOTAL 3 HOURS, 45 MIN.
MAKES 32|

CRUST
Baking spray with flour

2 1 ⁄ 2 cups all-purpose flour

3 ⁄ 4 cup unsifted powdered sugar

1 ⁄^2 cup sweetened flaked coconut

1 1 ⁄ 2 tsp. kosher salt

1 cup cold unsalted butter, cubed

FILLING
2 cups granulated sugar

2 Tbsp. plain yellow cornmeal

2 Tbsp. all-purpose flour

1 ⁄ 2 tsp. kosher salt

5 large eggs

1 large egg yolk

1 1 ⁄ 4 cups well-shaken and stirred coconut

milk (from 1 [13^1 ⁄ 2 -oz.] can)

1 ⁄ 2 cup unsalted butter, melted

1 Tbsp. lemon zest plus^1 ⁄ 2 cup fresh

juice (from 3 lemons)

1 tsp. vanilla extract

GARNISH

Toasted shaved coconut

1. Prepare the Crust: Preheat oven to

350°F. Coat a 13- x 9-inch baking pan

with baking spray with flour. Pulse next

4 ingredients in a food processor until

combined, 5 to 6 times. Add cold butter;

pulse until coarse crumbs form, 6 to 7

times. Firmly press into bottom of prepared

pan. Bake until light golden brown, about

25 minutes. Cool slightly, about 10 minutes.

2. Prepare the Filling: Whisk together first 4
   ingredients in a bowl. Add next 6 ingredi-
   ents; stir until smooth. Pour over Crust.


3. Bake at 350°F until set, about 25 min-
   utes. Remove from oven; cool completely in
   pan, about 1^1 ⁄ 2 hours. Chill 1 hour. Slice into
   32 bars. Garnish with shaved coconut. Â