Lemon Coconut Bars - Nordstrom Cafe
A fantastic variation on Lemon Bars these include mascarpone cheese and coconut and are perfect for a party!
Servings 50 Servings
Calories 202kcal
Ingredients
For the Crust
- 2 cups Flour
- ¾ cup Sugar
- 1 teaspoon salt
- 2 cups coconut flaked, toasted, cooled
- 4 ounces butter cubed and chilled
For the Filling
- 3 cups sugar
- 8 large eggs
- 2 lemons zested
- ¾ cup lemon juice fresh squeezed and strained
- 1 tablespoon flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Whipped Mascarpone Topping
- 2 cups whipping cream
- 8 ounces mascarpone cheese
- 1 tablespoon vanilla
- ½ cup powdered sugar
For Topping and Garnish
- 3 cups coconut - not toasted
- 1 lemon zest
- ¼ section lemon slice for each bar optional
Instructions
To Make the Crust
- Make the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it's difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.
To Make the Filling
- Place filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.
- Freeze to set firmly and cool before proceeding.
To Make the Whipped Mascarpone Topping
- Whip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.
- Top with coconut. Freeze, unmold and cut into bars.
- Garnish with lemon zest and put 1/4 lemon slice on each serving (optional)
Notes
This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 70 small pieces from it. Cut it in half and use a jelly roll pan if you want considerably less portions.
Nutrition
Serving: 1Serving | Calories: 202kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 146mg | Fiber: 1g | Sugar: 20g