A delightfully refreshing change from the usual lemon bars. Soft, chewy, lightly sweet full of flavor.
| Servings |
pieces
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Ingredients
Crust
- 1 1/2 cups certified oats, gluten-free
- 1/2 cup coconut shreds, unsweetened
- 1/4 cup granulated sugar
- 1/4 cup coconut oil, melted
Filling
- 2 eggs, beaten
- 5 tablespoons fresh lemon juice
- 1 tablespoon lemon zest, grated
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
Topping
- 1/4 cup lemon juice
- 1/4 cup water
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup coconut shreds,unsweetened
Ingredients
Crust
Filling
Topping
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Instructions
Crust
- Preheat oven to 350 degrees Fahrenheit.
- Using a food processor, grind add oats, coconut, and sugar into a grainy flour consistency.
- Add oil and pulse until mixture forms a ball. Add more oil if needed.
- Press crust into a pre-greased 8x8 pan until the bottom is evenly covered. Bake for 10 minutes.
- Remove pan from oven and allow to cool completely before adding filling.
Filling
- In medium bowl, beat eggs well. Add in lemon juice, zest and sugar, beating until combined.
- Remove 1/4 cup of egg mixture and whisk in cornstarch. Add cornstarch mixture back into egg mixture and whisk to combine.
- Pour over cooled crust and bake for 15 minutes or until top is no longer wet. Remove from oven and set aside.
Topping
- In medium pan, add lemon juice, water, sugar and cornstarch and cook over medium heat, stirring occasionally until mixture thickens slightly. Stir in coconut.
- Pour over bars and gently spread out evenly. Let cool for 20 minutes before serving. Lemon bars keep best in the refrigerator.
Recipe Notes
Recipe by www.culinarybutterfly.com