GLUTEN FREE LEMON BARS WITH COCONUT

GLUTEN-FREE & DAIRY-FREE

INGREDIENTS: - coconut oil - maple syrup - vanilla - lemon extract - almond flour - tapioca starch - baking soda - kosher salt - raw sugar - coconut flakes

LEMON BAR FILLING: - eggs - egg yolk - arrowroot starch - lemon juice - fine granulated sugar - coconut flakes

1) In a bowl combine the dry crust ingredients. 2) In a separate bowl  whisk together the wet ingredients.

HOW TO MAKE

3) Gently add the dry ingredients to the wet ingredients, mix together. 4) Fold in the coconut. Chill then press into an 8x8 square pan. Bake for 15-18 minutes.

HOW TO MAKE

5) For the filling, add all ingredients and blend together.  6) Pour filling on top of chilled crust. Bake for 20-25 minutes.

HOW TO MAKE

7) Let cool for. 10 minutes. Place in fridge for additional 15 minutes so filling can set. 8) Cut into 12 equal bars.

HOW TO MAKE

A lightened-up version of everyone's favorite springtime dessert! Made with less sugar than traditional lemon bars. 

LIGHTENED UP

These bars are made allergy-friendly! They're gluten-free, grain-free, and dairy-free but still with amazing lemon bar taste.

ALLERGY-FRIENDLY

A crunchy topping, soft custard-like filling, and crispy shortbread-inspired crust make these lemon bars irresistible! 

PERFECT BAR

CotterCrunch.com

FULL RECIPE AT: