Lime & Coconut
Bar cookies are the easiest kind of cookies to make for a crowd. While not Vietnamese in any way, this spin on a classic lemon bar makes a perfect (and not too rich) bite to end this meal.
2 cups (500 mL) all-purpose flour
⅓ cup (80 mL) granulated sugar
½ tsp (2 mL) salt
1 cup (250 mL) cold unsalted butter, cut into pieces
½ cup (125 mL) unsweetened medium-shred coconut
2 cups (500 mL) sugar
½ cup (125 mL) flour
¼ tsp (1 mL) salt
4 large eggs
1 cup (250 mL) freshly squeezed lime juice (from about 7 large limes)
2 tbsp (30 mL) lime zest
½ cup (125 mL) coconut chips (optional)
1 Line a 9 x 13-inch (23 x 33-cm) baking pan with parchment paper.
2 Combine flour, sugar and salt in the bowl of a food processor and pulse to combine. Add butter and coconut and continue to pulse until flour has been absorbed by the butter, and the mixture looks clumpy instead of powdery. Sprinkle into prepared pan and use your fingers to press into an even layer.
3 Heat oven to 350°F (180°C). Bake crust for 25 minutes or until golden brown.
4 Whisk sugar, flour and salt together in a medium bowl. Beat eggs until uniform then beat in lime juice until well combined. Add egg mixture to flour mixture a little at a time, whisking until smooth. Stir in lime zest. Pour lime filling over warm crust. Bake for 25 minutes or until filling is set. Let cool completely; use parchment paper to help you remove bars from pan and transfer to a cutting board to cut cleanly. Sprinkle with additional coconut chips if desired.
Makes 24 bars