Coconut Flour Lemon Bars

Coconut Flour Lemon Bars

Tangy lemon filling sits atop a tender coconut flour crust for a gluten-free twist.

Total 3 hr 30 min Makes 16 bars Calories 145/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

These lemon bars swap traditional flour for coconut flour, creating a slightly nutty, tender crust beneath a bright, tangy lemon curd layer. A dusting of powdered sugar finishes them for a simple dessert or brunch treat that keeps well chilled for several days.

Ingredients

  • 1/2 cup coconut flour, sifted
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 6 eggs
  • 1 1/2 cups granulated sugar
  • 2/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/3 cup coconut flour, sifted
  • 1/4 teaspoon salt
  • 2 tablespoons powdered sugar, for dusting

Method

  1. Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

  2. In a medium bowl, whisk together the sifted coconut flour, melted butter, sugar, salt, and egg until a soft, cohesive dough forms.

  3. Press the dough evenly into the bottom of the prepared pan using your fingers or the bottom of a measuring cup.

  4. Bake the crust until lightly golden at the edges.

  5. While the crust bakes, whisk together the eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth.

  6. Whisk in the sifted coconut flour and salt until no lumps remain, then let the filling sit for 5 minutes to thicken slightly.

  7. Pour the lemon filling over the warm crust, spreading it into an even layer.

  8. Bake until the filling is set and no longer jiggles in the center.

  9. Remove from the oven and cool in the pan at room temperature for 1 hour.

  10. Refrigerate the bars, still in the pan, until fully chilled and firm.

  11. Lift the bars out using the parchment overhang, slice into 16 squares, and dust with powdered sugar before serving.

Rate this recipe

★ 4.8 (1)

Coconut Flour Lemon Bars

These lemon bars swap traditional flour for coconut flour, creating a slightly nutty, tender crust beneath a bright, tangy lemon curd layer. A dusting of powdered sugar finishes them for a simple dessert or brunch treat that keeps well chilled for several days.

3 hr 30 min 16 bars 145 cal

Ingredients

  • 1/2 cup coconut flour, sifted
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 6 eggs
  • 1 1/2 cups granulated sugar
  • 2/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/3 cup coconut flour, sifted
  • 1/4 teaspoon salt
  • 2 tablespoons powdered sugar, for dusting

Method

  1. 1

    Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

  2. 2

    In a medium bowl, whisk together the sifted coconut flour, melted butter, sugar, salt, and egg until a soft, cohesive dough forms.

  3. 3

    Press the dough evenly into the bottom of the prepared pan using your fingers or the bottom of a measuring cup.

  4. 4

    Bake the crust until lightly golden at the edges.

  5. 5

    While the crust bakes, whisk together the eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth.

  6. 6

    Whisk in the sifted coconut flour and salt until no lumps remain, then let the filling sit for 5 minutes to thicken slightly.

  7. 7

    Pour the lemon filling over the warm crust, spreading it into an even layer.

  8. 8

    Bake until the filling is set and no longer jiggles in the center.

  9. 9

    Remove from the oven and cool in the pan at room temperature for 1 hour.

  10. 10

    Refrigerate the bars, still in the pan, until fully chilled and firm.

  11. 11

    Lift the bars out using the parchment overhang, slice into 16 squares, and dust with powdered sugar before serving.