Lemon Coconut Bars – Celiac Dish

Lemon Coconut Bars: A Zesty Gluten-Free Delight

Have you ever craved a dessert that’s both refreshingly tangy and indulgently sweet? Look no further than these irresistible lemon coconut bars. Perfect for celiac-friendly gatherings or as a tropical twist on classic lemon bars, this recipe will transport your taste buds to a sunny paradise.

These lemon coconut bars combine the zesty punch of fresh lemons with the creamy sweetness of coconut, all atop a buttery, gluten-free crust. Whether you’re looking for a gluten-free lemon bars recipe or simply want to try something new, this dessert is sure to impress.

Ingredients List

For the crust:

1 1/2 cups gluten-free all-purpose flour blend
1/2 cup unsweetened shredded coconut
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cubed

For the filling:

4 large eggs
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice (about 3-4 lemons)
2 tablespoons lemon zest
1/4 cup gluten-free all-purpose flour blend
1/2 cup unsweetened shredded coconut

For garnish:

1/4 cup powdered sugar for dusting
2 tablespoons toasted coconut flakes

Timing

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes (plus cooling time)

This recipe takes about 25% less time than traditional lemon bars, thanks to the simplified crust preparation and quick-setting coconut-infused filling.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a food processor, pulse the gluten-free flour, shredded coconut, powdered sugar, and salt until combined.
Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Press the mixture evenly into the prepared pan.
Bake for 20 minutes or until lightly golden. Allow to cool slightly while preparing the filling.

Step 2: Create the Lemon Coconut Filling

In a large bowl, whisk together the eggs, granulated sugar, lemon juice, and lemon zest until smooth. Gently fold in the gluten-free flour and shredded coconut until just combined.

Step 3: Bake the Bars

Pour the filling over the pre-baked crust. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly browned.

Step 4: Cool and Garnish

Allow the lemon coconut bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar and sprinkle with toasted coconut flakes before cutting into squares.

Nutritional Information

Per serving (1 bar, assuming 16 bars per recipe):

Calories: 220
Total Fat: 12g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 80mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 20g
Protein: 3g

These lemon coconut bars are a good source of vitamin C from the fresh lemon juice and zest, providing about 10% of your daily recommended intake per serving.

Healthier Alternatives for the Recipe

To make this recipe even more nutritious, consider these modifications:

Replace half the granulated sugar with a natural sweetener like stevia or monk fruit sweetener to reduce the overall sugar content.
Use coconut oil instead of butter for a dairy-free version rich in medium-chain triglycerides (MCTs).
Add 1/4 cup of chia seeds to the filling for an omega-3 boost and extra fiber.
Substitute almond flour for part of the gluten-free flour blend to increase protein and healthy fats.

Serving Suggestions

Elevate your lemon coconut bars with these creative serving ideas:

Pair with a scoop of coconut sorbet for a tropical dessert experience.
Serve alongside a dollop of Greek yogurt mixed with honey for a tangy-sweet contrast.
Crumble over mixed berries for a deconstructed lemon bar parfait.
Garnish with edible flowers like pansies or violets for a stunning presentation at spring gatherings.

Common Mistakes to Avoid

Overbaking: This can lead to a dry, crumbly crust. Remove the bars from the oven when the center is still slightly jiggly.
Using cold eggs: Room temperature eggs blend more smoothly with other ingredients. Set them out 30 minutes before baking.
Skipping the parchment paper: This crucial step prevents sticking and makes removal much easier.
Not zesting carefully: Avoid the bitter white pith when zesting lemons. Use only the yellow outer layer for the best flavor.

Storing Tips for the Recipe

To maintain the freshness and flavor of your lemon coconut bars:

Store at room temperature in an airtight container for up to 2 days.
Refrigerate for longer storage, up to 5 days. Allow to come to room temperature before serving for the best texture.
Freeze individual bars wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw in the refrigerator overnight.

Conclusion

These zesty and indulgent lemon coconut bars offer a perfect balance of tangy citrus and tropical sweetness. With their gluten-free crust and coconut-infused filling, they’re an ideal treat for those with celiac disease or anyone looking for a delightful twist on classic lemon bars.

We’d love to hear about your experience making these delectable bars! Share your photos and tips in the comments below, or explore our other gluten-free dessert recipes for more inspiration. Happy baking!