Coconut Cream Lemon Bars

Coconut cream lemon bars
Adapted from Ina Garten’s lemon bar recipe

Active time 20 minutes

In active 60 minutes

Makes 24 bars

Crust
2 cups flour
1 cup soft butter
1/2 tsp kosher salt
1/2 cup sugar

Filling
6 XL eggs or 7 Large eggs
3 cups sugar
1 can coconut cream
1/2 tsp pure coconut extract
3/4 cup flour
1/2 tsp kosher salt
1 cup of fresh lemon or lime juice( I used both)
Zest of 2 lemons (about 2 heaping tbsp.)

Pre-heat your oven to 350′. In the base of your stand mixer or by hand mix ingredients for the crust until it comes together.  It may be a but crumbly and that’s ok.  Press into the bottom of a 9’13 baking dish and bake for about 15 minutes until the top has just begun to show signs of browning.

The filling add the coconut cream to a mixing bowl along with the sugar, slowly add each egg so that you are getting a smooth creamy textured filling with no lumps.  Add lemon juice, flour, salt and extract.  Mix and pour over your baked and slightly cooled crust.  At this point feel free to add 2 cups of sweetened shredded coconut to the top.  Bake for 25-30 minutes or until the center has just set and no longer wobbles but has not cracked.

Enjoy!  Makes 24 bars