Lemon Bars

Ingredients

• Wheat Flour 5 oz
• Coconut flakes 0 oz
• Sugar 10 oz
• Raw cane sugar 0 oz
• Butter 5 oz
• Milk 1 tablespoon
• Lemon 3½ pieces
• Chicken Egg 3 pieces

Step-by-Step Guide

Step 1

Grate the zest from three lemons using a fine grater, then squeeze the juice from the lemons (you will need 200 ml for the recipe).

Step 2

In a large bowl, combine the flour (175 g), shredded coconut, regular sugar (50 g), brown sugar (40 g), and finely grated zest of half a lemon. Add the diced cold butter and rub it into the mixture until crumbly. Pour in the milk and mix again.

Step 3

Transfer the dough to a rectangular baking dish lined with parchment paper and smooth it out. Bake for 20–25 minutes in a preheated oven at 390°F. Remove the dish and reduce the oven temperature to 355°F.

Step 4

Whisk the eggs with lemon juice until fluffy and pale. In a separate large bowl, mix the remaining sugar (200 g) and flour (25 g), then add the zest of three lemons. Sift the egg mixture into the dry ingredients and mix thoroughly with a whisk.

Step 5

Pour the resulting mixture over the baked cake layer and return the pan to the oven for another 15-20 minutes to allow the lemon curd to set.

Step 6

Allow the pie to cool in the pan, then sprinkle with the remaining coconut flakes. Cut into strips 4 cm wide.