< Previous160 THE COOKIE BOOKSTELLA’S THAI LEMONGRASS LIME BARSWhen last in Thailand, if we weren’t laying on the beach, we were eating all of the noodles. Lemongrass, coconut, mint and lime make such a glorious combination that I couldn’t wait to transform this flavor quartet into lemon bar’s long-lost cousin. For the lemongrass, trim the bottoms of the stalks, peel off the outer layers and coarsely chop before adding to the food processor. These bars have a bright tropical flavor that will leave you dreaming of bikinis, swim-up bars and coconut suntan lotion.MAKES 18 BAR COOKIES2 cups (272 g) all-purpose flour⅓ cup (64 g) granulated sugar¼ cup (38 g) cornstarch¼ cup (26 g) unsweetened shredded coconut1 tablespoon (9 g) lime zest (about 1 large lime)1 tablespoon (4 g) fresh mint, finely chopped1 teaspoon sea salt20 tablespoons (287 g) unsalted butter, cut into 20 pieces, room temperatureLEMONGRASS FILLING2 cups (383 g) granulated sugar¼ cup (34 g) fresh lemongrass, chopped4 tablespoons (33 g) powdered sugar5 large eggs, room temperature1 large egg yolk, room temperature¾ cup (177 ml) fresh lime juice (4 to 5 limes)2 tablespoons (19 g) lime zest (2 limes)¾ cup (103 g) all-purpose flour1 tablespoon (4 g) fresh whole mint leaves4 tablespoons (57 g) unsalted butter, cut into 4 pieces, room temperature¼ cup (33 g) powdered sugar, to garnish For the crust, preheat your oven to 350°F (177°C). Grease a 9 x 13–inch (23 x 33–cm) casserole dish and line with parchment paper, letting the excess fall over the sides. In a food processor fitted with the blade attachment, add the flour, sugar, cornstarch, coconut, lime zest, mint and salt and pulse several times to mix. Sprinkle the butter over the flour mixture and run the processor for 1 minute, or until a ball starts to form. Press the dough evenly and firmly into the bottom of the casserole dish. Bake in the middle of the oven for 30 minutes or until the sides are lightly bronzed. Set aside to cool completely.To make the filling, place the granulated sugar and lemongrass in a food processor and run the machine for 1 to 2 minutes or until the lemongrass is reduced to small bits. Add in the powdered sugar, eggs, egg yolk, lime juice, lime zest and run the machine for 1 minute more or until combined. Add in the flour and mint leaves and run the machine for 15 to 30 seconds. Strain the mixture into a medium heavy-bottomed saucepan over medium heat. Add the butter and whisk for 6 to 8 minutes or until thickened. If it develops any lumps, strain one more time before pouring over the cooled crust. Bake for 15 minutes in the center of the oven. Let the bars cool and then cover and place in the fridge for several hours to set completely.Pull the bars out of the pan using the excess parchment paper and set on a cutting board. Sift powdered sugar over the top. Cut into squares, cleaning your knife between cuts. TIP Lemongrass can be difficult to find. Simply omit it from the recipe if you can’t procure some and these will turn out just fine.160 THE COOKIE BOOKSTELLA’S THAI LEMONGRASS LIME BARSWhen last in Thailand, if we weren’t laying on the beach, we were eating all of the noodles. Lemongrass, coconut, mint and lime make such a glorious combination that I couldn’t wait to transform this flavor quartet into lemon bar’s long-lost cousin. For the lemongrass, trim the bottoms of the stalks, peel off the outer layers and coarsely chop before adding to the food processor. These bars have a bright tropical flavor that will leave you dreaming of bikinis, swim-up bars and coconut suntan lotion.MAKES 18 BAR COOKIES2 cups (272 g) all-purpose flour⅓ cup (64 g) granulated sugar¼ cup (38 g) cornstarch¼ cup (26 g) unsweetened shredded coconut1 tablespoon (9 g) lime zest (about 1 large lime)1 tablespoon (4 g) fresh mint, finely chopped1 teaspoon sea salt20 tablespoons (287 g) unsalted butter, cut into 20 pieces, room temperatureLEMONGRASS FILLING2 cups (383 g) granulated sugar¼ cup (34 g) fresh lemongrass, chopped4 tablespoons (33 g) powdered sugar5 large eggs, room temperature1 large egg yolk, room temperature¾ cup (177 ml) fresh lime juice (4 to 5 limes)2 tablespoons (19 g) lime zest (2 limes)¾ cup (103 g) all-purpose flour1 tablespoon (4 g) fresh whole mint leaves4 tablespoons (57 g) unsalted butter, cut into 4 pieces, room temperature¼ cup (33 g) powdered sugar, to garnish For the crust, preheat your oven to 350°F (177°C). Grease a 9 x 13–inch (23 x 33–cm) casserole dish and line with parchment paper, letting the excess fall over the sides. In a food processor fitted with the blade attachment, add the flour, sugar, cornstarch, coconut, lime zest, mint and salt and pulse several times to mix. Sprinkle the butter over the flour mixture and run the processor for 1 minute, or until a ball starts to form. Press the dough evenly and firmly into the bottom of the casserole dish. Bake in the middle of the oven for 30 minutes or until the sides are lightly bronzed. Set aside to cool completely.To make the filling, place the granulated sugar and lemongrass in a food processor and run the machine for 1 to 2 minutes or until the lemongrass is reduced to small bits. Add in the powdered sugar, eggs, egg yolk, lime juice, lime zest and run the machine for 1 minute more or until combined. Add in the flour and mint leaves and run the machine for 15 to 30 seconds. Strain the mixture into a medium heavy-bottomed saucepan over medium heat. Add the butter and whisk for 6 to 8 minutes or until thickened. If it develops any lumps, strain one more time before pouring over the cooled crust. Bake for 15 minutes in the center of the oven. Let the bars cool and then cover and place in the fridge for several hours to set completely.Pull the bars out of the pan using the excess parchment paper and set on a cutting board. Sift powdered sugar over the top. Cut into squares, cleaning your knife between cuts. TIP Lemongrass can be difficult to find. Simply omit it from the recipe if you can’t procure some and these will turn out just fine.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >