Lemongrass bars with coconut shortbread crust
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From the moment I saw this recipe in Bon Appetit Magazine, I knew it was a keeper. The coconut shortbread crust is delightfully flakey and tasty, which would be totally great all by its self. But the lemongrass filling! Oh my word... it's... it's... ooey and gooey and oh so lemony! I wanted to share this recipe to those who don't read the magazine! It's perfection!
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