1) In a bowl combine the dry crust ingredients. 2) In a separate bowl whisk together the wet ingredients.
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.
5) For the filling, add all ingredients and blend together. 6) Pour filling on top of chilled crust. Bake for 20-25 minutes.
7) Let cool for. 10 minutes. Place in fridge for additional 15 minutes so filling can set. 8) Cut into 12 equal bars.
A lightened-up version of everyone's favorite springtime dessert! Made with less sugar than traditional lemon bars.
These bars are made allergy-friendly! They're gluten-free, grain-free, and dairy-free but still with amazing lemon bar taste.
A crunchy topping, soft custard-like filling, and crispy shortbread-inspired crust make these lemon bars irresistible!
FULL RECIPE AT: