Receta Lemon Coconut Bars
A little burst of sunshine for Spring, these Lemon Coconut Bars are light, sweet, tart and a perfect little treat.
Lemon Coconut Bars
For the crust
- 2 Tablespoons coconut oil
- 2 Tablespoons 100% pure maple syrup
- 1 cup sweetened shredded coconut
- ½ cup almond meal
- a pinch of salt
- 1 egg white
- For the filling
- 3 eggs plus one egg yolk
- ⅛ cup maple syrup
- ⅓ cup almond meal
- ¼ cup lemon juice (about one lemon)
- the zest of one lemon
- Optional: powdered sugar for dusting
Preheat the oven to 350°F
Line a 8″ x 8″ pan with parchment paper (this make the bars much easier to remove from the pan).
Melt the coconut oil in a medium sauce pan over medium heat.
Remove from heat.
Add the maple syrup, shredded coconut, almond meal and salt.
Mix until well combined.
Add the egg white (saving the yolk for later!) and stir.
Pat the mixture onto the bottom of the prepared pan and press down firmly.
Bake for 10 minutes and then remove from the oven.
Meanwhile, start preparing the filling.
In a large bowl with an electric mixer, beat together the eggs and egg yolks until frothy.
Add the remaining ingredients and beat for two additional minutes.
Pour the filling over the baked crust and bake for 20 minutes or until the center is set.
Let the bars cool completely and then cut and serve.
Before serving, dust with powdered sugar, if desired
3.2.2310
I don’t think a day goes by that my kitchen is without lemons.
So versatile. Sweet, or savory. The little citrus that could.
I love lemon bars. As a matter of fact, I don’t think I made lemon bars in over 10 years. Part of the problem is I rarely make anything more than a few times and, well, I just try to stay away from sugary sweets. I hadn’t tried to make a luscious lemon bar and lighten it up so why not give it a try.
I was quite happy with the result.
I added the coconut since I know the girls love coconut.
Give it a try.
Thanks for stopping by and have a great day.
Marlene
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