Lemon Grass bars

Crust

• 1 1/2 cups all purpose flour
• 1 cup sweetened shredded coconut (about 3 ounces)
• 1/2 cup powdered sugar
• 1/2 cup plus 3 tablespoons unsalted butter, room temperature

filling

• 1 1/4 cups sugar
• 3 lemongrass stalks, bottom 4 inches only, tough outer layer removed, finely chopped (scant 1/2 cup)
• 5 tablespoons fresh lemon juice
• 3 large eggs
• 1/4 cup all purpose flour
• Powdered sugar

Preparation

crust

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.

filling

• Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
• Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
• Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.

Lemon Balm Cake with Blueberries

Lemon Balm Cake with Blueberries

• 3/4 cup milk
• 1 or 2 Tbsp. lemon balm
• 1 Tbsp. lemongrass
• 1 Tbsp. lemon thyme
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs
• 1 cup sugar
• 6 Tbsp. margarine or butter, softened
• 1 Tbsp. grated lemon zest
• 2 cups fresh blueberries

Preheat oven to 350 degrees. Scald milk, Place milk, lemon balm, lemongrass, and lemon thyme in food processor or blender. Process until well chopped. Set aside to allow flavors to blend. Combine flour, baking powder, and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until dough is mixed. Combine the blueberries into the dough by hand. Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes. Glaze if desired, or serve dusted with powdered sugar. Makes 1 loaf.