GLUTEN FREE COCONUT LEMON BARS

June 22, 2015

We all know the most common critique of gluten free recipes is that they can be very dry. It has actually become one of my insults for a baked good that I do not like to say, “this is so dry I thought it was gluten free.” There is nothing quite like the soft fibers of gluten running through a moist chocolate cake.

But, I am unwilling to leave our GF friends in the dust. A lemon bar is a nice dessert to go gluten-less for because that lovely lemon filling keeps everything nice and gooey.

COCONUT LEMON BARS from Rachel SchultzGLUTEN FREE COCONUT LEMON BARS
Serves 9 bars

1 cup coconut flour
1/2 cup sweetened coconut, shredded
1/4 cup sugar
1/3 cup coconut oil, melted
2 eggs
1/4 cup lemon juice
1/2 cup sugar
2 tablespoons corn starch

Preheat oven to 350 degrees. Stir together coconut flour, coconut, sugar, and coconut oil. Press crust into a 9×9 baking dish. bake for 10 minutes. Meanwhile, whisk together eggs. Continue whisking while adding lemon juice, sugar, and corn starch. Pour onto cooled crust and bake 18-20 minutes. Top with additional shredded coconut and chill.
GLUTEN FREE COCONUT LEMON BARS from Rachel Schultz

GLUTEN FREE COCONUT LEMON BARS
 
Author:
Ingredients
  • 1 cup coconut flour
  • ½ cup sweetened coconut, shredded
  • ¼ cup sugar
  • ⅓ cup coconut oil, melted
  • 2 eggs
  • ¼ cup lemon juice
  • ½ cup sugar
  • 2 tablespoons corn starch
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together coconut flour, coconut, sugar, and coconut oil. Press crust into a 9x9 baking dish. bake for 10 minutes.
  3. Meanwhile, whisk together eggs. Continue whisking while adding lemon juice, sugar, and corn starch.
  4. Pour onto cooled crust and bake 18-20 minutes.
  5. Top with additional shredded coconut and chill.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Hi there! I made the crust and put it in the oven for ten min but it’s very brown, compared to your pics…

  • Mary Ann Jordan

    Could you tell me if I can substitute arrowroot for the cornstarch and would it be a 1:1 substitution? Thank you so much!

  • It seems wonderful! I’ve never thought of combining lemon and coconut but I think I will like it :) Thanks!

  • What an interesting recipe! Since we found out that my daughter has a gluten allergy me and my wife have been searching the whole web for delicius recipes and are making her a recipe book as a present for her 13th birthday. I will include this one for sure!

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017