Coconut Lemon Bars

Name: Coconut Lemon Bars
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 200 g + 3 tablespoons flour; 150 g Icing sugar; 20 g Cornstarch; 7-10 Tbsp Salt; 225 g soft butter; 2 Organic lemons; 4 Eggs (size M); 100 ml Milk; 250 g Sugar; 50 g Raspberries, currants, blueberries and blackberries; 50 g Coconut shavings; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

200 g + 3 tablespoons flour
150 g Icing sugar
20 g Cornstarch
7-10 Tbsp Salt
225 g soft butter
2 Organic lemons
4 Eggs (size M)
100 ml Milk
250 g Sugar
50 g Raspberries, currants, blueberries and blackberries
50 g Coconut shavings
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Put 200 g flour, icing sugar, starch, 1 pinch of salt and butter in a bowl. Knead first with the dough hook of the hand mixer, then quickly with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes.
2
Line a square springform pan (approx. 24 x 24 cm) with baking parchment, roll out the dough on a floured work surface and put it into the springform pan. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) for about 25 minutes.
4
Meanwhile, wash the lemons hot, grate them dry and grate the peel thinly. Halve the lemons and squeeze the juice (approx. 100 ml). Whisk the eggs in a bowl with whisks. Add milk, sugar, 3 tbsp. flour, 1 pinch of salt, 100 ml lemon juice and zest and stir in.
5
Take the dough out of the oven, add the lemon mixture and bake at the same temperature for 20-25 minutes. Take the cake out of the oven and let it cool down on a cake rack for about 2 hours.
6
Select the berries, wash and drain if necessary. Strip the currants from the panicles. Halve remaining berries. Cut the cake into approx. 6 x 6 cm pieces. Spread the berry mixture on top.
7
Sprinkle with coconut shavings.