Lemongrass Lime Bars

Methods and Directions

• For the crust, preheat your oven to 350°F. Grease a 9 x 13-inch casserole dish and line with parchment paper, letting the excess fall over the sides.
• In a food processor fitted with the blade attachment, add the tea, flour, sugar, corn starch, coconut, lime zest, mint and salt and pulse several times to mix. Sprinkle the butter over the flour mixture and run the processor for 1 minute, or until a ball starts to form. Press the dough evenly and firmly into the bottom of the casserole dish. Bake in the middle of the oven for 30 minutes or until the sides are lightly bronzed. Set aside to cool completely.
• To make the filling, place the tea, granulated sugar and lemongrass in a food processor and run the machine for 1 to 2 minutes or until the lemongrass is reduced to small bits. Add in the powdered sugar, eggs, egg yolk, lime juice, lime zest and run the machine for 1 minute more or until combined. Add in the flour and mint leaves and run the machine for 15 to 30 seconds. Strain the mixture into a medium heavy-bottomed saucepan over medium heat. Add the butter and whisk for 6 to 8 minutes or until thickened. If it develops any lumps, strain one more time before pouring over the cooled crust.
• Bake for 15 minutes in the centre of the oven. Let the bars cool and then cover and place in the fridge for several hours to set completely.
• Pull the bars out of the pan using the excess parchment paper and set on a cutting board. Sift powdered sugar over the top. Cut into squares, cleaning your knife between cuts.