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www.RecipeFaire.com Presents:
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Coconut Lemon Bars with Marshmallow Frosting
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by:
Barry White
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Coconut Lemon Bars with Marshmallow Frosting Recipe makes a crust of egg whites, sugar and flaked coconut, fills with a mixture of flour, cornstarch, Kosher salt, egg yolks, lemon zest and juice and vanilla, tops with marshmallow frosting.
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INGREDIENTS
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For the Crust:
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Cooking spray
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2 large egg whites
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1 Tbsp granulated sugar
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2 cups sweetened flaked
coconut
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For the Lemon Curd:
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1 1/2 cups granulated sugar
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1/2 cup all-purpose flour
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2 Tbsp cornstarch
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1/2 tsp kosher salt
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4 large egg yolks (reserve the whites for the frosting)
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1 Tbsp grated lemon zest
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1 cup fresh lemon juice (from about 4 lemons)
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For Marshmallow Frosting:
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4 large egg whites
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1/2 cup granulated sugar
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1/2 tsp cream of tartar
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1/2 tsp pure vanilla extract
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DIRECTIONS
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1:
Heat oven to 375°F.
Coat an 8-in. square pan with cooking spray. Line the pan
with parchment paper, leaving
a 3-in. overhang on two sides.
Spray the paper. Make the crust: In a
medium bowl, beat the egg
whites and sugar until frothy;
mix in the coconut. Spread
the mixture into the prepared
pan and bake until golden
brown, 15 to 20 minutes.
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2:
Meanwhile, make the lemon curd: In a large bowl, whisk together the sugar, flour, cornstarch and salt. Add the egg yolks, lemon
zest and juice and whisk to combine. Spread over the crust and bake until set, 25 to 35 minutes. Let cool to room temperature, then
refrigerate until chilled, at least 3 hours or up to overnight.
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3:
Just before serving, make the marshmallow
frosting: In a large metal or glass bowl, whisk together the reserved egg whites,
sugar and cream of tartar. Set the bowl over (but not
in) a saucepan of simmering
water and cook, whisking
constantly, until the sugar
is dissolved and the whites
are very warm to the touch
3 to 4 minutes.
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4:
Remove from heat and,
using an electric mixer, beat
on low speed, gradually
increasing to high, until soft,
glossy peaks form, about 5
minutes. Beat in the vanilla. Spoon the frosting over
the lemon curd, gently
spreading to cover. Using
the overhangs, transfer to
a cutting board and cut
into 2-in. squares.
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