Coconut Lemon Bars (GF, DF

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 5 tbsp Lemon juice, Fresh Squeezed
  • 1/4 cup Lemon juice

• Baking & Spices

  • 4 tbsp Cornstarch
  • 1 1/8 cup Sugar

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Coconut shred, unsweetened

• Liquids

  • 1/4 cup Water

• Other

  • 1-1/2 cups gluten free certified oats (old fashioned or quick

Found on thesweet-toothlife.com

Description

Ingredients

• Crust:
• 1-1/2 cups gluten free certified oats (old fashioned or quick)
• ½ cup unsweetened coconut shreds
• ¼ cup sugar
• ¼ cup melted coconut oil
• Filling:
• 2 eggs
• 5 Tablespoons fresh squeezed lemon juice
• 1 Tablespoon lemon zest
• ½ cup sugar
• 2 Tablespoons cornstarch
• Topping:
• ¼ cup lemon juice
• ¼ cup water
• ⅓ cup sugar
• 2 Tablespoons cornstarch
• ¼ cup unsweetened coconut shreds

Directions

• For crust: Preheat oven to 350. Lightly grease 8x8 pan.
• Add oats, coconut, and sugar to a food processor. Grind until oats are fine.
• Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
• Press mixture into prepared pan and bake for 10 minutes.
• Let cool until the crust is firm and the pan can be touched. It is important that your crust be cool so that you can pour your filling over it!
• For filling: While crust is cooling, beat eggs well.
• Add in juice, zest, and sugar.
• Remove ¼ cup egg mixture and whisk in cornstarch.
• Add cornstarch mixture back to egg mixture and whisk well.
• Pour over cooled crust and bake for 18 minutes or until top is no longer wet.
• For topping:
• Add juice, water, sugar, and cornstarch to a medium pot. Cook over medium heat until mixture thickens slightly.
• Stir in coconut.
• Pour over bars.
• Let cool.
• Serve or store in refrigerator.