Gluten-free, Dairy-free Coconut Lemon Bars
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.
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Gluten-free, Dairy-free Coconut Lemon Bars
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.
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| Servings | Prep Time |
| 16pieces | 20minutes |
| Cook Time |
| 10minutes |
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Ingredients
Crust
- 1 1/2cup gluten-free certified oats
- 1/2cup shredded coconut, unsweetened
- 1/4cup granulated sugar
- 1/4cup coconut oil, melted
Filling
- 2 eggs, beaten
- 5tablespoons freshly squeezed lemon juice
- 1tablespoon lemon zest, grated
- 1/2cup granulated sugar
- 2tablespoons cornstarch
Topping
- 1/4cup freshly squeezed lemon juice
- 1/4cup water
- 1/3cup granulated sugar
- 2tablespoons cornstarch
- 1/4cup shredded coconut, unsweetened
Instructions
Crust
- 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.
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.
Topping
- 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 www.culinarybutterfly.com