Gluten Free Lemon Bars With Coconut Custard Food
GLUTEN FREE LEMON BARS WITH COCONUT CUSTARD
With a sweet, tart coconut milk lemon curd filling, and almond flour crust, these Gluten Free Lemon Bars are the perfect dessert for picnics, bake sales, and more! Naturally sweetened, these bars are vegan friendly.
Provided by Anjali Shah
Time 3h35m
Number Of Ingredients 12
Steps:
- Preheat oven to 360°F and line an 8x8 square pan with parchment paper. Set aside.
- Add almond meal and tapioca flour to a large bowl, and mix until combined. Add coconut oil, baking powder, and maple syrup and mix until it all comes together.
- Press the mixture onto the bottom of the pan with your hands and bake until it is just lightly browned on top.
- In medium pot, mix lemon juice with corn starch and whisk well to remove any lumps. Whisk in the rest of the lemon curd filling ingredients and place the pot on medium to high heat. Stir continuously until you get a curd consistency.
- Take off the heat and pour onto the base. Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate up to 7 days.
Nutrition Facts : Calories 200 kcal, Carbohydrate 14 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, Sodium 5 mg, Fiber 2 g, Sugar 7.5 g, ServingSize 1 serving
GLUTEN FREE LEMON BARS
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
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!
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