Posts Tagged ‘Lemon Bars’

I’m lazy. Well maybe not lazy so much as energy efficient. That’s sounds much nicer, almost eco friendly.

The problem is that I also like to make individual desserts that make everyone ohhh and ahhh. Usually that involves packing idity bidty tart tins with a shortbread or pie crust. Some days I’m up for that. Most days it’s as likely to happen as an episode of Lost is likely to end without a ‘WHAAAT???’ moment.

In solution to this great conundrum I bring you: Fancied Up Lemon Bars. They are technically Lemon Coconut bars, but that was just too much of a mouth full. Actually technically they would be Lemon Coconut Bars with Raspberry Compote and Chantilly Cream. You can see why I went with Fancied Up Lemon Bars.


These are as simple as making a batch of lemon bars and taking a cookie cutter to them. Add a few accessories and you’ve got yourself a ohhh and ahhh worthy dessert. The recipes for the bars came from Jen at Food & Whine. She’s a fellow Canuck Food Blogger (yes all of those words are capital worthy) and also hails from Ontario. For any other Ontarioins (that can’t be right) you’ll appreciate the great whit behind the name of her blog. Food & Wine is a hugely popular magazine put out by the official booze store here in Ontario (L.C.B.O).  I did adjust the recipe a bit to flow better with the accessories we will be adding.

Lemon Coconut Squares

1/2 cup Unsweetened Coconut
3/4 cup Unsalted Butter, softened
1/4 cup Sugar
1/2 tsp. Vanilla
1 1/2 cups All-Purpose Flour
1/4 tsp. Salt

4 eggs
1 3/4 cups Sugar
1/4 cup All-Purpose Flour
Zest from 2 Lemons
1/2 cup freshly squeezed lemon juice (Approx. 2 Lemons)
1 tsp. vanilla
3/4 cup Unsweetened Coconut

Crust: Preheat oven to 350° F. You can line a 9 x13 inch pan with parchment paper. I didn’t (energy efficient remember?) but it did stick a little on the corners.

Toast coconut. It should take about 7 mins, watch it closely. Put aside to cool.

Put the oven to 325° F.

Beat butter and sugar until light and fluffy. Add vanilla. Stir in coconut, flour and salt until crumbly. Do not overmix. Press into the bottom of the pan..

Bake for 20 minutes, or until firm and golden around the edges. Let cool completely.

Topping: Whisk together the eggs, sugar, flour, lemon zest, lemon juice and vanilla until blended but not foamy. Pour over cooled crust and sprinkle with coconut.

Bake until topping is golden and puffed at the edges and just set in the centre. About 30 mins. Let cool for about 10 mins. While still slightly warm to the touch take a 3 inch circle cookie cutter and press down firmly. Cut out as many as you can, or as many as you need. Save the scraps for munching.

I love the flavor combination of lemon and raspberry and I knew raspberry would get along well with coconut. You could use strawberry if your not a fan. The Chantilly Cream adds a sweet richness to balance out the tarty lemon and raspberry.

Raspberry Compote:

1 Cup and 1/2 CupFrozen Raspberries
1/3 Cup of Sugar
1/3 Cup of Cold Water
1/2 Tablespoon Corn Starch
1 Teaspoon Vanilla

 Mix the corn starch into the cold water, combine fully.

Place 1 cup of raspberries in a small pot. Add cornstarch mixture, sugar and vanilla. Place over medium-high heat.

Let the berries come to a boil and cook for a few minutes. Take off the heat and add in the 1/2 cup of raspberries. Stir together. Allow to cool.

Chantilly Cream: 

(This is pretty much a dressed up version of whipped cream.)

2 Cups Whipping Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Vanilla 

Beat goether until soft peaks form.

To assemble our darling little desserts simply spoon some Raspberry compote on top of the lemon bar circles (is that an oxymoron?) and place a dallop of Chantilly Cream on top. You can garnish with some mint leaves and even a little chocolate decoration. Serve to your guests, sit back and wait for the ohhing and ahhing to start. 

See? Very energy efficient. Got any ideas on how to dress up other simple desserts? Any tips or tricks on making individual desserts and saving some of the hassle? Remember what Moma said: Play nice and share!


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