Dessert

Triple Citrus-Coconut Shortbread Bars is for Dessert.

Triple Citrus-Coconut Shortbread Bars takes 40 minutes to prepare.

Triple Citrus-Coconut Shortbread Bars takes 40 minutes to cook.

Triple Citrus-Coconut Shortbread Bars makes 24 servings.

The ingredients for Triple Citrus-Coconut Shortbread Bars are:

1 1/2 cups unsweetened flaked coconut

For the base:
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
3/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces

For the filling:
2 2/3 cups powdered sugar, plus more for garnish
6 large eggs
6 egg yolks
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup freshly squeezed lemon juice (from 4 limes)
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed orange juice (from 1 orange)
1 1/2 teaspoons lemon zest
1 1/2 teaspoons lime zest
1 tablespoon orange zest

Here is how you make Triple Citrus-Coconut Shortbread Bars:

Heat oven to 350?F and arrange a rack in the middle. Spread coconut on a baking sheet, and toast, tossing every few minutes to ensure even cooking, until golden brown, 5 to 8 minutes; Set aside to cool.For the base:Coat a 13-by-9-inch baking dish with butter and line the pan with 2 pieces of parchment that overhang each side of the pan by 1 inch (2.5 cm).Combine 1 cup of the coconut, flour, powdered sugar, and salt in a large bowl and whisk until evenly combined. Scatter butter pieces over flour mixture, and, using a pastry cutter, two knives, or your fingers, blend until dough just begins to come together.Crumble dough into prepared baking dish and, using the base of a measuring cup or a glass dipped in flour, evenly press into the pan. Bake until crust is fully set and just starting to brown on the edges, about 25 to 30 minutes. Remove from the oven and let cool while you make the filling.For the filling:Combine all ingredients in a large non-reactive bowl and whisk until sugar is dissolved and mixture is smooth, about 2 minutes.Pour filling over baked crust, scatter with remaining 1/2 cup coconut, return to the oven, and bake until just set in the middle, about 25 to 35 minutes. Remove from the oven and let cool completely on a wire rack. Cover and place in refrigerator to set up for 2 to 3 hours.To serve, sift powdered sugar over the top, if desired, then, using a knife dipped in hot water, cut into squares. Serving Size: Makes 24 squaresNumber of Servings: 24Recipe submitted by SparkPeople user DSTATZ.

The nutritional information for Triple Citrus-Coconut Shortbread Bars is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 228.9

• Total Fat: 12.7 g
• Cholesterol: 69.4 mg
• Sodium: 91.4 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 0.8 g
• Protein: 2.9 g