Gluten-free, Dairy-free Coconut Lemon Bars

In Dairy-free, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-Johnson4 Comments

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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Gluten-free, Dairy-free Coconut Lemon Bars Yum
Dairy-free, Gluten-free Coconut Lemon Bars are slightly sweet, lightly sour and the perfect dessert bar to take to your next party, backyard bbq, or to enjoy at home when you are craving a little goodness.
Course Dessert
Cuisine American
Keyword baking
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Keyword baking
Prep Time 20 minutes
Cook Time 10 minutes
  1. Preheat the oven to 350° F.
  2. Lightly grease an 8 x 8 baking pan.
  3. Using a food processor, blend the oats, coconut, and sugar until finely crumbled.
  4. Add in the oil and pulse until the mixture becomes a ball, adding extra oil if needed.
  5. 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.
  1. 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.
  2. Add the cornstarch to the reserved filling and whisk. Add the cornstarch filling back into the egg mixture and stir to combine.
  3. Pour topping over the cooled crust and bake 15 minutes or until the top is no longer wet.
  1. 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 Notes

Recipe by Lisa Soldo-Johnson for


  1. They sound so yummy! Could I use meyer lemons? My son justbrought me a box of them!

    Thank You,


    1. Author

      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!


    1. Author

      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!

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