Lemongrass Bars with Coconut Shortbread Crust

Regarding the lemongrass substitution possibilities, I found another suggested combination of 1 lemon peel and ¾ to 1 tablespoon of finely chopped cilantro. Tried it and it was very nice as the cilantro gave just the little kick that lemongrass has too.

• Anonymous

• Treviso, Italy

• 5/23/2016

Mom was pretty reluctant as she loves lemon bars, but she along with everyone else raved about these bars. They're a keeper!

• remistress

• Santa Rosa, CA

• 5/6/2016

I thought these were quite good and a nice change of pace from the usual lemon bar (which I love). The lemongrass and coconut are subtle, for sure, but the notes are there and delightful. But the BEST thing about this recipe was that it called for metal pans!!! I have always been disappointed in my lemon bars--crust just never crisp enough. The answer is as simple as a metal pan--who knew???

• Anonymous

• Georgia

• 9/16/2012

I used four stalks of lemongrass and used a larger part of the stalk and, like many other reviewers, didn't find the lemongrass flavour that strong. Regardless the square is delicious and decadent. I also cut out 1/2 a cup of sugar in the lemongrass portion and skipped the icing sugar. Got rave reviews but I wasn't overly impressed.

• SweetHearth

• 7/9/2012

I used key lime juice and lime zest instead of lemon juice and lemongrass. They turned out delicious.

• doctorpeck

• Santa Barbara, CA

• 5/6/2012

这是一个美丽的饼干。我没有很enough lemongrass, so I added the zest of two lemons. It may have overpowered the lemongrass, but I could still taste it. I did not add the powdered at the end. These bars are already very sweet.

• chefsusie75

• Waterford CT

• 9/24/2011

Loved this recipe! It was absolutely delicious - strong lemon flavor and the coconut crust added a little something different than traditional bars. Everyone eagerly devoured these. I made it exactly like the recipe. Only challenge was that I spread the crust too thin and high up the sides of the dish and once I poured the liquid part of the bar in the crust seemed too high. But that will be easy to adjust next time now that I have a better sense of the proportions. This is a keeper!

• Anonymous

• Portland, OR

• 3/27/2011

Subsitute peel of one lemon, approx one tablespoon, for the lemongrass

• Anonymous

• silver spring, md

• 3/18/2011

I blame you, Epicurious. I've had to make these 2x this week because my husband has become addicted to this lemony, coconutty delicious treat. I'm not really big into sweets, but I do favor lemon & lemongrass. These really did it for me. Relatively easy and packs a big flavor punch. I'm pretty sure my husband and I are 5 pounds heavier, but it's been worth it ; )

• cjbollinger

• washington islands

• 3/16/2011

I was surprised to read the rave reviews. I followed the recipe exactly (you cannot really provide feedback if you change everything about the ingredients and process.) I should have followed my baking instincts to reduce the amount of coconut, increase the lemon factor, and use a much smaller pan. These were not much more than lo-rise mediocre shortbread squares with a thin frosting of semi-lemon. There are much better recipes around for similar bars.

• dr_e

• NH

• 3/14/2011

This is the best lemon bar recipe so far, the flavors go really well together, I only wish I could find the lemongrass more readily at my supermarket. Quick and easy!

• geminitb

• 3/13/2011

This was terrific and very easy. Based on a reviewer's recommendation I substituted lemon zest for the lemongrass, and these bars are the essence of lemon.

• Anonymous

• 3/13/2011

This is a fabulous variation of the standby treat, Lemon Bars. It's hard up here in the Rockies to find fresh stalks of lemongrass, so I used just over half a tube of Gourmet Garden lemongrass paste. I took these bars to a potluck and they disappeared in minutes. Would like to try making the crust as shortbread, cutting it into long rectangular bars and dipping half in chocolate to serve as cookies.

• HeidioftheRockies1

• High Country, Colorado

• 3/12/2011

I used lemon juice and rind, substituted coconut oil for butter, my kids loved them,even the one who hates lemon. Will definitely make again.

• kateashbey

• Yreka, CA

• 3/11/2011

This was my first time making lemon bars. And I thought they were delicious. And the only reason I made them were because of the lemongrass. I would be interested to see how much difference lemon zest would make. The crust was superb and definite keeper.

• hiskp

• 3/10/2011