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Coconut Shortbread Lemongrass Bars


For the crust:
1 1/2 cups (170g) all purpose flour
1 cup (75g) unsweetened shredded coconut
1/2 cup (60g) powdered sugar
1/2 teaspoon salt
1/2 cup (115g) plus three tablespoons unsalted butter at room temperature
For the Filling
1 1/4 cups (280g) granulated sugar
3 lemongrass stalks, bottom 4 inches only, finely chopped
5 tablespoons fresh lemon juice
3 large eggs
1/4 cup (31g) flour
1/4 cup (30g) powdered sugar



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