Lemongrass Squares with Coconut Shortbread Crust
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.
- 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:
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1½ cups all-purpose flour
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½ cup granulated sugar
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½ teaspoon salt
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¾ cup unsalted butter, softened
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¾ cup sweetened shredded coconut
For the Lemongrass Filling:
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2 fresh lemongrass stalks (white and pale green parts only)
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½ cup water
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3 large eggs
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1 cup granulated sugar
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¼ cup fresh lemon juice
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1 tablespoon lemon zest
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2 tablespoons cornstarch
For Topping:
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Powdered sugar for dusting
Instructions
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Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
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In a mixing bowl, combine flour, sugar, salt, shredded coconut, and softened butter. Mix until crumbly and evenly combined.
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Press the mixture firmly into the bottom of the prepared pan.
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Bake for 18–22 minutes, or until lightly golden. Remove and set aside.
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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.
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In a bowl, whisk eggs and sugar until smooth. Add lemon juice, lemon zest, cornstarch, and cooled lemongrass infusion. Whisk until fully combined.
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Pour filling over the warm crust.
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Return to oven and bake for 20–25 minutes, until edges are set and center no longer jiggles.
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Cool completely at room temperature, then refrigerate at least 1 hour until firm.
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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.
