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Chocolate, Coconut, And Lemon Bars
10 components:
- 220 gm cold unsalted fat
- 120 g (1 2/3 cups) shredded coconut, plus extra for garnish
- 200 g (1 1/4 cup) icing sugar
- 50 g (1/3 cup) self-raising flour
- 2 lemons, grated, squeezed
- 1/2 vanilla or center
- 6 egg whites
- 4 egg yolks
- 75 g (1/3 cup) caster sugar
- 70gm soft chocolate
6 steps method:
level 1
Heat the stove to 180 ° C. Lubricate with eight holes, 6" x 9" smaller than the usual portions, and line bases with baking paper.
Stage 2
150 g of ghee is small to low heat. Put the coconut in a large bowl. Sift the powdered sugar, flour, and ¼ teaspoon of salt. Mix the zing, vanilla, melted ghee, and egg whites until just combined.
Stage 3
Pour batter into lined pan and heat for 25 minutes or until bars are sparkling back when gently pressed. Immediately draw a small blade from the outside of the container. Transfer to a wire rack to cool.
Stage 4
Meanwhile, lemon curd, put egg yolks and caster sugar in a bowl and leave until combined. Add lemon juice and stir until combined. Fill a saucepan 33% with water and let it simmer over medium heat. Place the bowl on top of the dish and whisk constantly for 5 minutes or until the mixture has thickened to a double consistency. Put in 50 g of finely chopped vegetable ghee until it melts, then let it cool for 2 hours until it hardens. Makes 1 1/4 cups.
stage 5
Put the chopped chocolate and margarine 20 grams in a small heat-resistant bowl, then place a bowl over a pot of gently simmering water. Blend until smooth and smooth.
Stage 6
To assemble the coconut pieces from the center on a flat level. In that area, sandwich panels. Top with chocolate and drizzle with extra coconut. Refrigerate for 5 minutes for the chocolate to harden.
