LOW FODMAP COCONUT LEMON BARS Recipe

YIELD: 16 BARS

Coconut gussies up the zesty lemon in these sweet and tart dessert bars. They’ve got a crust that’s
made with virgin coconut oil, and they’re dressed up with a topping of toasted flaked coconut.

LOW FODMAP COCONUT LEMON BARS Ingredients

  • 1½ CUPS (243 G) BASIC FLOUR BLEND
  • ½ CUP (60 G) CONFECTIONERS’ SUGAR
  • 1 TEASPOON GRATED LEMON ZEST
  • ¼ TEASPOON SALT
  • ½ CUP (113 G) VIRGIN COCONUT OIL
  • ¼ CUP (20 G) UNSWEETENED FLAKED COCONUT
  • ¼ CUP (60 ML) PLUS 1 TO 2 TEASPOONS WATER, DIVIDED
  • ¾ CUP (150 G) GRANULATED SUGAR
  • 2 TABLESPOONS (16 G) CORNSTARCH
  • 2 LARGE EGGS
  • 1 LARGE EGG YOLK
  • 3 TABLESPOONS (45 ML) FRESH LEMON JUICE

LOW FODMAP COCONUT LEMON BARS Steps

  1. Preheat the oven to 400°F (200°C, or gas mark 6).
  2. Line an 8-inch (20 cm) square baking pan with parchment paper.
  3. Stir together the Basic Flour Blend, confectioners’ sugar, lemon zest, and salt.
  4. Cut in the coconut oil until crumbly.
  5. Put ⅓ cup (85 g) of this mixture into a small bowl and stir in the coconut flakes.
  6. Set this aside for the topping.
  7. To the remaining coconut oil mixture, add the water, a teaspoon at a time, working the dough with
    your hands until the mixture starts to come together.
  8. Press into the bottom of the pan and bake for 14 to 16 minutes until the crust starts to brown.
  9. In a large saucepan, combine the granulated sugar and cornstarch. In a medium bowl, whisk the eggs
    and egg yolk well.
  10. Stir in the ¼ cup (60 ml) water and the lemon juice.
  11. Pour this mixture into the saucepan with the sugar and cornstarch.
  12. Cook, while constantly stirring, over medium heat just until thickened and bubbly, about 10 minutes.
  13. Pour the mixture over the baked crust and sprinkle evenly with the reserved topping mixture.
  14. Bake for 13 to 15 minutes until the coconut is lightly toasted.
  15. Cool completely before cutting into bars.

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LOW FODMAP COCONUT LEMON BARS Recipe

Prep Time: 5 mins
Cook Time: 30 mins
Yields: 16

LOW FODMAP COCONUT LEMON BARS Ingredients

  • 1½ CUPS (243 G) BASIC FLOUR BLEND
  • ½ CUP (60 G) CONFECTIONERS’ SUGAR
  • 1 TEASPOON GRATED LEMON ZEST
  • ¼ TEASPOON SALT
  • ½ CUP (113 G) VIRGIN COCONUT OIL
  • ¼ CUP (20 G) UNSWEETENED FLAKED COCONUT
  • ¼ CUP (60 ML) PLUS 1 TO 2 TEASPOONS WATER, DIVIDED
  • ¾ CUP (150 G) GRANULATED SUGAR
  • 2 TABLESPOONS (16 G) CORNSTARCH
  • 2 LARGE EGGS
  • 2 LARGE EGGS 1 LARGE EGG YOLK
  • 3 TABLESPOONS (45 ML) FRESH LEMON JUICE

LOW FODMAP COCONUT LEMON BARS Method

  1. Preheat the oven to 400°F (200°C, or gas mark 6).
  2. Line an 8-inch (20 cm) square baking pan with parchment paper.
  3. Stir together the Basic Flour Blend, confectioners’ sugar, lemon zest, and salt.
  4. Cut in the coconut oil until crumbly.
  5. Put ⅓ cup (85 g) of this mixture into a small bowl and stir in the coconut flakes.
  6. Set this aside for the topping.
  7. To the remaining coconut oil mixture, add the water, a teaspoon at a time, working the dough with your hands until the mixture starts to come together.
  8. Press into the bottom of the pan and bake for 14 to 16 minutes until the crust starts to brown.
  9. In a large saucepan, combine the granulated sugar and cornstarch.
  10. In a medium bowl, whisk the eggs and egg yolk well.
  11. Stir in the ¼ cup (60 ml) water and the lemon juice.
  12. Pour this mixture into the saucepan with the sugar and cornstarch.
  13. Cook, while constantly stirring, over medium heat just until thickened and bubbly, about 10 minutes.
  14. Pour the mixture over the baked crust and sprinkle evenly with the reserved topping mixture.
  15. Bake for 13 to 15 minutes until the coconut is lightly toasted.
  16. Cool completely before cutting into bars.

LOW FODMAP COCONUT LEMON BARS Recipe Review


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Summary

3.3Score

Coconut gussies up the zesty lemon in these sweet and tart dessert bars. They’ve got a crust that’s made with virgin coconut oil, and they’re dressed up with a topping of toasted flaked coconut.

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