Gluten Free Coconut Lemon Bars
 
 
Author:
Recipe type: Dessert
Ingredients
For the crust
  • 5 tbsp (75 g) coconut oil
  • 3 tbsp maple syrup
  • 2 cups (200 g) unsweetened shredded coconut
  • 1 cup (100 g) almond flour
  • 1 pinch sea salt
  • 2 egg whites (save the yolks for the lemon filling)
For the filling
  • 4 eggs + 2 egg yolks
  • ½ cup maple syrup
  • ½ cup lemon juice + 2 tbsp zest (around 3 lemons)
  • ½ cup (35 g) almond flour
  • Dust with ¼ cup icing sugar
Instructions
For the crust:
  1. Preheat the oven to 350°F.
  2. Melt coconut oil in a sauce pan on low heat.
  3. Add maple syrup, shredded coconut, almond flour and salt. Stir until combined.
  4. Remove from the heat.
  5. Add the two eggs whites to the coconut mixture in the pan and keep stirring for about a minute. Line a 13×9 inch baking dish with parchment paper and spread the coconut mixture into it. Spread the base mixture evenly in the prepared pan, using the back of a spoon or a spatula. Press it down firmly so it becomes quite compact.
  6. Bake for 13 minutes (or until lightly golden brown) and remove it from the oven.
  7. When the crust is almost ready then you can start preparing the filling.
For the filling:
  1. In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy.
  2. Add the rest of the ingredients and beat for two more minutes.
  3. Pour the mixture over the baked crust in the baking dish.
  4. Bake for around 19 minutes or until edges are light brown and center is set.
  5. Let the pan cool for at least 10-15 minutes before slicing up the bars.
  6. Dust with sifted icing sugar.
  7. Serve at room temperature.
  8. Can be stored in the fridge in an airtight container for up to 3 days.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/gluten-free-coconut-lemon-bars/