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
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- 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
Comments
They sound so yummy! Could I use meyer lemons? My son justbrought me a box of them!
Thank You,
Theresa
Hi Theresa,
Sure! I bet you could! It will taste slightly sweeter than using lemons, but I’m sure it will be fantastic! Let me know how it turns out, please!
Lisa
Can these bars be stored in the freezer?
Hi Liz,
Yes! They freeze beautifully! I love to make a big pan of them and freeze whatever is not eaten. They make the perfect sweet treat with last minute guests or when you just want a little something sweet on the spot! Enjoy!
I made these yesterday for my family and everyone loved them! It’s so hard finding gluten free recipes that my kids enjoy too but these hit the spot. Thanks!
Hi Amara!
I love that your family enjoyed my gluten-free Lemon Bars. Lemon is one of our favorite dessert flavors and my daughter is gluten-free, so it’s a win, win recipe for my family too! I have a number of delicious easy to make dairy-free and gluten-free recipes on my blog. Keep me posted on any others you decide to try. Thanks for sharing!
All my best, Lisa
Wondering if these Coconut Lemon Bars have both egg whites and Yolks whipped to stiff peak??
It’s says 2 eggs and to beat til stiff peaks.
I thought only whites would make stiff peaks.
Please help- in process of making them now.
Thank you. Tracie
Excellent question, Tracie. Yes, normally egg whites are beaten until peaks form but this recipe uses both whites and yolk and requires a long process of beating the two together until they create a creamy peaked consistency. I recommend using a standing mixer and letting it run until the eggs create that consistency. It’s an important step in making this recipe so delicious! Enjoy
Lisa