Gluten Free Coconut Lemon Bars Food

GLUTEN FREE COCONUT LEMON BARS

GLUTEN FREE COCONUT LEMON BARS image

Provided by Rachel Schultz

Number Of Ingredients 8

Ingredients

1 cup coconut flour
½ cup sweetened coconut, shredded
¼ cup sugar
⅓ cup coconut oil, melted
2 eggs
¼ cup lemon juice
½ cup sugar
2 tablespoons corn starch

Steps:

Preheat oven to 350 degrees.
Stir together coconut flour, coconut, sugar, and coconut oil. Press crust into a 9x9 baking dish. bake for 10 minutes.
Meanwhile, whisk together eggs. Continue whisking while adding lemon juice, sugar, and corn starch.
Pour onto cooled crust and bake 18-20 minutes.
Top with additional shredded coconut and chill.

GLUTEN FREE LEMON BARS

Gluten Free Lemon Bars image

Awesome Gluten Free Lemon Bars that have the traditional shortbread like crust with the tangy, sweet-sour filling of lemon. This was my Grandmother's recipe that I converted to gluten free. Fantastic on a hot summer day!

Provided by gratefullygf

Categories Bar Cookie

Time 55m

Yield 8 bars, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all purpose gluten-free flour
1/2 cup butter, softened (can use df margarine if needed)
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

Heat oven to 350.
Mix flour, butter, powdered sugar. Press in ungreased square pan 8x8x2 building up edges. Bake 20 minutes.
Beat remaining ingredients until light and fluffy. Pour over hot crust and bake about 25 minute
Cool and cut into 1 1/2 inch squares. Enjoy!

GLUTEN FREE LEMON COCONUT POPPY SEED BARS

Gluten Free Lemon Coconut Poppy Seed Bars image

Delicious treat and gluten-free! Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Provided by Mott's

Categories Trusted Brands: Recipes and Tips

Yield 16

Number Of Ingredients 18

Ingredients

½ cup coconut flour
¼ cup almond flour
2 tablespoons granulated sugar
¼ teaspoon kosher salt
¼ cup shredded toasted coconut
¼ teaspoon poppy seeds
Zest of 1 lemon
2 tablespoons unsalted butter, melted
2 tablespoons Mott's® Original Applesauce
1 large egg yolk
4 large eggs
⅓ cup lemon juice
Zest of 2 lemons
¼ cup Mott's® Original or Natural Applesauce
½ cup granulated sugar
¼ cup cornstarch
Powdered sugar
Poppy seeds

Steps:

Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
Press the crust evenly across the bottom of the prepared baking pan.
Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
Whisk in the sugar and cornstarch.
Pour the filling over the baked crust and return the pan to the oven.
Bake for 25-30 minutes more, until the filling is set.
Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 12.9 g, Cholesterol 63.1 mg, Fat 5.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 49.1 mg, Sugar 8.8 g

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