Page 164 - Classic Cookies with Modern Twists

Lemon Coconut Bars

L overs of lemon bars tend to be pur ists, ercely loyal to their
favor ite reci pe as any dedicated baker and consumer of sweets
should be. Don’t think of these as lemon bars; they’re something else
entirely. Wi th a subtly-avored coconut cr ust, creamy lemon

lling, and toasted coco nut top, these bars will make you wonder
why these avors don’t appear together more often.

MAKES ONE 8-BY-8-INCH PAN

Baking spray or melted butter, for greasing

FOR THE CRUST:
1 cup all-purpose flour

¼ cup unsweetened dried coconut (fine-cut)
½ teaspoon fine sea salt

½ cup coconut oil, at room temperature
¼ cup plus 2 tablespoons gr anulated sugar

½ teaspoon vanilla extract

FOR THE TOPPING:
1 cup gr anulated suga r

2 tablespoons finely chopped lemon zest
2 tablespoons cornstarch

½ teaspoon fine sea salt

2 eggs
2 egg yolks