Lemons sweet and sour, we can't get enough! Unfortunate, our neighbor’s trees ripen in November, so we move on to our lemon grass.
Easy lemon grass growing guide:
o buy some lemon grass from the market
o stick it in about 2 inches of water
o watch and wait for roots to form
o plant in your garden
o share with your friends because it grows fast
The plant pictured above was just one shoot and now look at it now
and I removed four shoots already.Lemongrass Bars with Coconut Shortbread Crust
from Bon Appétit | March 2011
Ivy Manning
adapted Crust:
1 1/2 cups all-purpose flour
1 cup sweetened shredded coconut (about 3 ounces)
1/2 cup powdered sugar
1/2 cup plus 3 tablespoons unsalted butter, room temperature
Filling:
1 1/4 cups sugar
3 lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant 1/2 cup)
5 tablespoons fresh lemon juice
3 large eggs
1/4 cup all purpose flour
Powdered sugar
lemon zest
For crust:
~ preheat oven to 350°F
~ butter 13 x 9 x 2- inch metal baking pan
~ using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds
~ add butter; beat on low speed until moist clumps form
~ press dough onto bottom and 1/2 inch up sides of pan
~ bake crust until golden (edges will be darker), about 25 minutes
For filling:
~ meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute
~ add lemon juice; process until well blended, about 30 seconds
~ add eggs; process to blend, 10 to 15 seconds
~ add flour and pinch of salt; pulse until smooth
~ reduce oven temperature to 325°F
~ pour filling over hot crust; bake until filling is firm, 22 to 23 minutes
~ cool in pan on rack
~ cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces
~ dust bars with powdered sugar and lemon zest
from our garden: lemon grass
