Coconut Lemon Bars with Marshmallow Frosting Recipe

1      Reviews by:    Barry White   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. Food Category:    Cookies Cuisine Origin:    Midwestern    Servings:16 Nutrition facts:157 calories3.5 grams fat Print Preview Rate This Recipe Prep Time:   38 Minutes Cook Time:   3 Hours 35 Minutes Total Time:   4 Hours 13 Minutes

INGREDIENTS

• For the Crust:
• Cooking spray
• 2 large egg whites
• 1 Tbsp granulated sugar
• 2 cups sweetened flaked coconut
• For the Lemon Curd:
• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 2 Tbsp cornstarch
• 1/2 tsp kosher salt
• 4 large egg yolks (reserve the whites for the frosting)
• 1 Tbsp grated lemon zest
• 1 cup fresh lemon juice (from about 4 lemons)
• For Marshmallow Frosting:
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/2 tsp cream of tartar
• 1/2 tsp pure vanilla extract

DIRECTIONS

• 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.
• 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.
• 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.
• 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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