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.” So often there is nothing quite like the soft fibers of gluten running through a moist chocolate cake. (Although I think recipes are getting a lot better. I just had a really good gluten free bread.) In any case, 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.
GLUTEN 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.
- 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
- Preheat oven to 350 degrees.
- Stir together coconut flour, coconut, sugar, and coconut oil. Press crust into a 9x9 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.
