Coconut Cream Lemon Bars
Chef Danielle Kartes is making a sweet dessert out of her cook book, "Rustic Joyful Food."

Ingredients for Crust

  • 2 cups flour
  • 1 cup soft butter
  • ½ tsp. kosher salt
  • ½ cup sugar

Ingredients for Filling

  • 1 14.5-oz. can coconut cream
  • 2 cups sugar
  • 5 large eggs
  • 1 cup fresh lemon or lime juice (I use both)
  • ½ cup flour
  • ½ tsp. kosher salt
  • ½ tsp. pure coconut extract
  • Zest of 2 lemons (about 2 heaping Tbsp.)
  • 1 cup sweetened shredded coconut

Directions for the Crust:

1. Preheat oven to 350 degrees.

2. In the base of a stand mixer, or by hand, mix ingredients for the crust until it comes together. It may be a bit crumbly, and that's OK. Press into the bottom of a 9-by-13 baking dish, and bake for about 15 minutes, until the top has just begun to show signs of browning.

For the filling:

1. Add the coconut cream to a mixing bowl, along with the sugar. Slowly add each egg so you get a smooth, creamy-textured filling with no lumps. Add lemon juice, lemon zest, flour, salt, and extract.

2. Mix, and pour over baked and slightly cooled crust. Add coconut to the top or mix it into the filling.

3. Bake for 25-30 minutes, or until the center has just set and no longer wobbles but has not cracked.

Get more information about this episode >>