Coconut-Rum Lemon Bars

Ahoy, me hearties! Today, I'm going to share with you a recipe that I learned the summer I spent as an intern on a pirate ship. Yes, you read that right. I spent the summer interning on a pirate ship, and it was one of the most exciting experiences of my life!

 

As an intern, I was responsible for a wide range of tasks, from swabbing the deck to helping hoist the sails. But my favorite part of the job was working in the ship's galley, where I learned how to make some amazing dishes with whatever ingredients we had on hand.

One of my favorite recipes that I learned that summer was for Lemon Coconut Bars. We had a plentiful supply of fresh lemons and coconuts on board, and one day, the ship's cook showed me how to combine them to make a delicious dessert that was a hit with the entire crew.

To make the bars, we started by mixing together flour, salt, and sweetened shredded coconut flakes to create a crust. We then added unsalted butter to the mix to create a crumbly texture, and pressed the mixture into the bottom of a baking dish. We baked the crust for 15-20 minutes at 400°F (200°C) until it was lightly golden brown.

Next, we made the lemon filling by whisking together eggs, granulated sugar, fresh lemon juice, grated lemon zest, all-purpose flour, and a dash of dark rum. We poured the lemon filling over the baked crust, and baked the bars for an additional 15-20 minutes until the filling was set.

Once the bars were done, we let them cool to room temperature and cut them into squares. The crew couldn't get enough of them, and we ended up making them several times over the course of the summer.

Overall, my summer as an intern on a pirate ship was a truly unforgettable experience, and I'm grateful for all the skills I learned during my time on board. And, of course, I'm especially grateful for this recipe for Lemon Coconut Bars, which always takes me back to those exciting days at sea.

 

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut flakes
• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 tablespoons grated lemon zest
• 2 tablespoons all-purpose flour
• 2 tablespoons dark rum

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/4 teaspoon of salt, and 1 cup of sweetened shredded coconut flakes. Cut in 1/2 cup of unsalted butter using a pastry cutter or a fork until the mixture resembles coarse crumbs.

3. Press the mixture into the bottom of an 8-inch square baking dish. Bake for 15-20 minutes or until lightly golden brown.

4. While the crust is baking, make the lemon filling. In a medium bowl, whisk together 2 large eggs and 1 cup of granulated sugar until well combined. Add 1/4 cup of fresh lemon juice, 2 tablespoons of grated lemon zest, 2 tablespoons of all-purpose flour, and 2 tablespoons of dark rum. Whisk until well combined.

5. Pour the lemon filling over the baked crust, and bake for an additional 15-20 minutes or until the filling is set.

6. Let the lemon coconut bars cool to room temperature, then cut into squares and serve.

Enjoy your delicious and tangy Lemon Coconut Bars with a hint of rum!