Gluten-free, dairy-free Coconut Lemon Bars are lightly sweet, slightly sour, and make the perfect dessert to bring to your next party, backyard bbq, or enjoy at home when you are craving a little goodness.
When I prepare desserts for my gatherings, I like to include a lemon flavored option since it’s always a welcomed offering for those who prefer a fruit dessert over chocolate or vanilla. This make-ahead dessert is decadent yet light with a moist, chewy oatmeal coconut crust bottom topped with a soft lemon topping.
Though the citrus flavor of lemon dessert is a wonderful option for warm weather gatherings it makes a lovely option for holiday and special occasions through out the year. I recently made these bars for the dessert table at my son’s graduation party and between the chocolate cake and vanilla donuts, the lemon bars disappeared from the tray long before the others.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
pieces
|
- 1 1/2 cup gluten-free certified oats
- 1/2 cup shredded coconut, unsweetened
- 1/4 cup granulated sugar
- 1/4 cup coconut oil, melted
- 2 eggs, beaten
- 5 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest, grated
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup shredded coconut, unsweetened
Ingredients
Crust
Filling
Topping
|
|
- Preheat the oven to 350° F.
- Lightly grease an 8 x 8 baking pan.
- Using a food processor, blend the oats, coconut, and sugar until finely crumbled.
- Add in the oil and pulse until the mixture becomes a ball, adding extra oil if needed.
- Press the dough into a prepared pan and bake for 10 minutes. Remove the from the oven and let crust cool before adding the filling.
- Using an electric mixer, beat the eggs until they have peaks. Add the lemon juice, lemon zest and sugar, beating until combined. Remove 1/4 cup of the filling and set aside.
- Add the cornstarch to the reserved filling and whisk. Add the cornstarch filling back into the egg mixture and stir to combine.
- Pour topping over the cooled crust and bake 15 minutes or until the top is no longer wet.
- In a medium pan, add the lemon juice, water, sugar and cornstarch. Cook over a medium heat until the mixture thickens slightly. Stir in the coconut. Pour topping over the bars and let cool before cutting.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com