Whipped Cream Lemon Bars

January 5 is the national food holiday of whip cream. I love whip cream on top of my hot chocolate in the winter, ice cream sundae in the summer and always in sweet dishes. The dessert I share today is perfect for any special occasion My daughter loves desserts like this for her birthday, valentines day would be a great time to make it up and Easter while a bit away will be here before we know it. Enjoy!!!

Crust

all purpose Flour (1¾ Cup)

Powdered Sugar (⅔ Cup)
Cornstarch (¼ Cup)
Salt (1 tsp.)
Unsalted Butter (12 Tbs. or 1½ sticks at slightly cooler then room temp.)
Cooking Spray (or an additional Tbs. of Unsalted Butter for the parchment paper)

Filling

Lemon Zest (from 3-4 lemons)

Lemon Juice (1 Cup from 3-4 lemons)
Milk (Whole ½ cup)
Eggs (6 lightly beaten)
Sugar (1½ Cups)
all purpose Flour (4½ Tbs.)
Salt (¼ tsp.)

Whipped Cream

Heavy Cream (1 cup chilled)
Mascarpone (6-8 ounces at room temp.)

Lemon Zest (from 1 lemon)
Powdered Sugar (2 Tbs.)
Salt (⅛ tsp.)
Coconut (Shredded 1 cup)

Crust

Pre-heat oven to 350°F with the rack in the middle position. Lightly butter the baking dish and line with one over-large sheet of parchment paper. Note: use two parchment papers crosswise with butter in between if your parchment paper is not large enough to cover the dish with overlap for handles.
Place the flour, powdered sugar, cornstarch and salt in the food processor and pulse to combine. Add the butter and then process to combine or until the mixture resembles coarse meal (and is a light yellow color). Pour into the prepared baking dish and using hands, press into an even ¼” layer that tampers to ½” tall on the sides (like a wave coming towards you from the shore). Place in the fridge for 30 minutes to solidify. Then immediately place into the oven and cook until golden, approximately 20-25 minutes. Reserve.
Reduce oven temp to 325°F.

Lemon Filling

While the crust is baking, whisk the eggs, sugar and flour in a bowl until combined. Add the lemon zest, lemon juice, milk and salt to blend. When the crust comes out, pour the lemon mixture over to cover then place into the oven to bake for an additional 20-25 minutes or until the center is set (doesn’t giggle). Transfer to a wire rack (or your stove top) to cool for 45-60 minutes.

Coconut

Place the coconut on the baking sheet and bake until slightly golden 5-8 minutes. Reserve.

Whipped Cream

Place the heavy cream in a well-chilled bowl and whip for 30 seconds. Add the lemon zest, powdered sugar, mascarpone and salt and mix until soft peak are formed. Reserve.

To assemble the Lemon Bars

Place the whipped cream and smooth out a small layer over the lemon bar then sprinkle with the toasted coconut to barely cover. Pull the lemon bar out of the baking dish and transfer to a cutting board. Carefully fold the parchment paper down. Using a knife or large pizza cutter, slice the bar into desired sizes. Eat immediately or store covered in fridge for an additional 2-3 days. Indulge.


shared at Great Idea Party
DIY Sunday Showcase
Sunday Showoff Party
One More TIme