Coconut Flour Lemon Bars With Coconut Whipped Cream

Ingredients

• 1/2 cup coconut flour
• 1/4 cup unsalted butter, melted
• 3 tablespoons honey
• 1/4 teaspoon salt
• 1 egg
• 6 eggs
• 1 cup granulated sugar
• 1/3 cup coconut flour
• 2/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 can full-fat coconut milk, chilled overnight
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon powdered sugar, for dusting

Method

1. 1

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

2. 2

   In a medium bowl, stir together 1/2 cup coconut flour, melted butter, honey, salt, and 1 egg until a soft dough forms.

3. 3

   Press the dough evenly into the bottom of the prepared pan using your fingers or the back of a spoon.

4. 4

   Bake the crust until lightly golden at the edges.

   10:00 · Bake crust
5. 5

   While the crust bakes, whisk together the 6 eggs and granulated sugar in a large bowl until smooth.

6. 6

   Whisk in 1/3 cup coconut flour until no lumps remain, then whisk in lemon juice and lemon zest until fully combined.

7. 7

   Pour the lemon filling over the warm crust and return the pan to the oven.

8. 8

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

   20:00 · Bake lemon bars
9. 9

   Remove from the oven and let cool completely in the pan at room temperature.

10. 10

    Transfer the pan to the refrigerator and chill until fully set.

11. 11

    Scoop the firm coconut cream from the top of the chilled coconut milk can into a mixing bowl, leaving the liquid behind.

12. 12

    Add powdered sugar and vanilla extract to the coconut cream and whip with a hand mixer until light and fluffy, about 2 minutes.

    2:00 · Whip coconut cream
13. 13

    Lift the bars from the pan using the parchment overhang and slice into 16 squares.

14. 14

    Dust the bars with powdered sugar and top each with a dollop of coconut whipped cream just before serving.