Recipes, Special Diets on March 13, 2012 by

Gluten-Free Coconut Lemon Bars

This decadent recipe comes from Pam, The Family Foodie, and is part of our month-long celebration of coconut flour. Of her blog, Pamela says, “The Family Foodie is focused on bringing families together around the food they eat.  On my blog you’ll find simple recipes that use fresh, seasonal ingredients with an eye toward creating healthy meals that even picky eaters will enjoy.  Many of my recipes are gluten-free, and they’re all family-approved!”

Gluten-Free Coconut Lemon Bars



Lemon Custard

  • 3/4 cup Sugar
  • 3 large Eggs
  • Juice of 3 large Lemons, plus enough water (if necessary) to equal 2/3 cup liquid
  • 1 Tbsp (packed) Lemon Zest
  • 1 tsp Bob’s Red Mill Gluten-Free All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 cup Sweetened Flaked Coconut for topping (optional)


For the crust: Preheat the oven to 350°F. Line an 8 x 8 inch square pan with foil, leaving enough overhang to use as a handle. Lightly coat the foil with non-stick spray. In a large bowl, combine the flours, almond meal, sugar, salt, and flaked coconut; stir to combine dry ingredients. Use a pastry cutter or two knives to cut in the cubed butter, working the mixture until the butter has been reduced to pea-size crumbs. Use your hand to knead the butter into the dry mixture. When all dry ingredients have been incorporated, press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes, until the crust is just beginning to brown around the edges.

For the custard: While the crust bakes, whisk together the sugar, eggs, lemon juice, lemon zest, flour, and baking powder. Remove the hot crust from the oven and pour the custard over the top immediately; return the pan to the oven and bake for 10 minutes. Sprinkle the remaining 1/4 cup coconut over the custard; bake for another 8 to 10 minutes, just until the lemon topping is set at the center. (If you aren’t using the coconut topping, just bake for 18 to 20 minutes, until the lemon custard is set at the center.)

Transfer the pan to a rack and let the lemon bars cool completely. Use the foil to move the bars to a work surface when you’re ready to cut them. (If you’re topping them with powdered sugar, now is the time.)

Assuming you have any left over, these bars can be stored in a covered container in the refrigerator for 2 or 3 days.


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