Coconut Flour Lemon Bars

Delightfully tangy and slightly sweet, these coconut flour lemon bars offer a gluten-free twist on a classic treat.

Ingredients

• 1 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/4 cup honey
• 4 eggs
• 1 cup lemon juice
• 1 tablespoon lemon zest
• 1/3 cup sugar or honey
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8" x 8" baking pan with parchment paper.
2. In a bowl, mix the coconut flour and melted coconut oil until a crumbly dough forms.
3. Press the dough evenly into the base of the prepared pan and bake for 10-12 minutes until lightly golden.
4. In another bowl, whisk the eggs, lemon juice, and lemon zest together until well combined.
5. Add sugar (or honey) and salt to the lemon mixture, and whisk again until smooth.
6. Pour the lemon mixture over the baked crust and return the pan to the oven.
7. Bake for an additional 15-20 minutes, or until the filling is set.
8. Allow the bars to cool completely in the pan before cutting into squares.
9. Refrigerate for at least 1 hour before serving to enhance the flavors.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---