These lemongrass squares stand out thanks to their unique flavor. Lemongrass brings a delicate citrus aroma that’s slightly floral and wonderfully fresh, pairing beautifully with the rich sweetness of coconut shortbread.
The coconut crust adds a subtle crunch and nutty depth that complements the smooth filling. Unlike traditional lemon bars, these squares feel elevated and unexpected while still being easy to prepare.
They’re also great for entertaining. The neat square slices look beautiful on a dessert tray, and the flavor combination feels both sophisticated and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour unsalted butter, softened granulated sugar sweetened shredded coconut salt fresh lemongrass stalks water eggs fresh lemon juice lemon zest cornstarch powdered sugar (for dusting)
Directions
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine flour, shredded coconut, sugar, salt, and softened butter. Mix until the texture resembles coarse crumbs.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake the crust for 18–22 minutes, or until lightly golden. Remove from the oven and set aside.
While the crust bakes, prepare the lemongrass infusion. Finely chop the tender part of the lemongrass stalks and simmer them gently with water for about 10 minutes. Strain and let the infused liquid cool.
In a bowl, whisk together eggs and sugar until smooth. Add lemon juice, lemon zest, cornstarch, and the cooled lemongrass infusion. Mix until fully combined.
Pour the filling over the warm crust.
Return the pan to the oven and bake for 20–25 minutes, or until the center is set and no longer jiggles.
Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour before slicing.
Lift the bars out using the parchment overhang and cut into squares. Dust lightly with powdered sugar before serving.
Servings and timing
Servings: 16 squares
Preparation time: 25 minutes Baking time: 40–45 minutes total Cooling and chilling time: 1–2 hours Total time: About 2 hours 30 minutes
Variations
For a stronger coconut flavor, toast the shredded coconut before mixing it into the crust. You can also replace part of the lemon juice with lime juice for an extra tropical twist.
If you prefer a smoother filling, strain the mixture before pouring it onto the crust. For added texture, sprinkle a small amount of toasted coconut on top after baking instead of powdered sugar.
A hint of ginger added to the lemongrass infusion can create a warm, spicy undertone that pairs beautifully with the citrus notes.
Storage/Reheating
Store the lemongrass squares in an airtight container in the refrigerator for up to 5 days. Keep them chilled to maintain the firm texture of the filling.
These bars can also be frozen. Place them in a single layer in an airtight container, separating layers with parchment paper. Freeze for up to 2 months and thaw in the refrigerator before serving.
Reheating is not necessary, as these squares are best enjoyed chilled or at room temperature.
FAQs
What part of the lemongrass should I use?
Use the tender white and pale green part near the base of the stalk. The tougher upper portion is typically too fibrous.
Can I use dried lemongrass instead of fresh?
Fresh lemongrass provides the best flavor, but dried can be used for infusion if fresh is unavailable.
Why is my filling too soft?
It may need more baking time or additional chilling. Make sure the center is fully set before removing from the oven.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
How do I know when the bars are done baking?
The edges should be set, and the center should no longer jiggle when gently shaken.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the texture and balance of flavors.
Do I need to strain the filling?
Straining helps ensure a smooth texture, especially if any zest or pulp remains.
Can I make these ahead of time?
Yes, they are ideal for making a day in advance since chilling enhances their flavor and texture.
What’s the best way to cut clean squares?
Use a sharp knife wiped clean between cuts for neat edges.
Can I add a glaze instead of powdered sugar?
Yes, a light lemon or coconut glaze can be drizzled on top for extra sweetness and shine.
Conclusion
Lemongrass Squares with Coconut Shortbread Crust are a delightful fusion of tropical flavors and classic dessert comfort. With their buttery coconut base and fragrant citrus filling, they offer a refreshing alternative to traditional lemon bars. Perfect for special occasions or simply treating yourself, these elegant squares are sure to impress with both flavor and presentation.
These Lemongrass Squares with Coconut Shortbread Crust are a tropical dessert featuring a buttery coconut crust and a silky lemongrass citrus filling. Refreshing, fragrant, and perfectly balanced, this easy lemongrass dessert bar recipe is ideal for gatherings, afternoon treats, or elegant entertaining.
Author:Catherine
Prep Time:25 minutes
Cook Time:45 minutes
Total Time:2 hours 30 minutes
Yield:16 squares
Category:Dessert
Method:Baking
Cuisine:Fusion / Tropical
Diet:Vegetarian
Ingredients
For the Coconut Shortbread Crust:
1½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup sweetened shredded coconut
For the Lemongrass Filling:
2 fresh lemongrass stalks (white and pale green parts only)
½ cup water
3 large eggs
1 cup granulated sugar
¼ cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons cornstarch
For Topping:
Powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
In a mixing bowl, combine flour, sugar, salt, shredded coconut, and softened butter. Mix until crumbly and evenly combined.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 18–22 minutes, or until lightly golden. Remove and set aside.
Finely chop the tender white and pale green parts of the lemongrass. In a small saucepan, simmer with ½ cup water for about 10 minutes. Strain and cool the infused liquid.
In a bowl, whisk eggs and sugar until smooth. Add lemon juice, lemon zest, cornstarch, and cooled lemongrass infusion. Whisk until fully combined.
Pour filling over the warm crust.
Return to oven and bake for 20–25 minutes, until edges are set and center no longer jiggles.
Cool completely at room temperature, then refrigerate at least 1 hour until firm.
Lift from pan using parchment overhang, slice into squares, and dust with powdered sugar before serving.
Notes
Use only the tender lower portion of lemongrass to avoid fibrous texture.Strain the filling mixture for an ultra-smooth finish.Toast shredded coconut beforehand for deeper flavor.Chill thoroughly before slicing for clean, sharp edges.For a flavor twist, add a small amount of fresh ginger to the lemongrass infusion.
