I love the real tangy lemon flavor of these Lemon Bars, but if it is too tart for you, just reduce the lemons a little. These gluten free Bars are slightly tart lemon flavor Lemon Bars are very delicious, quick and easy. The coconut and lemon are fantastic together. These Lemon Bars will soon become a family favorite. Enjoy! Provecho!
- 1 cup oatmeal toasted
- 1 cup shredded coconut toasted and cooled or slivered almonds
- 1/2 cup sugar
- 1 cup unsalted butter at room temperature or coconut oil
- 1 Tbsp lemon zest *optional
- 3 eggs
- 1 egg yolk
- 3/4 cup sugar or 3/4 cup maple syrup
- 2 tsp cornstarch
- 3/4 cup lemon juice 5-6 lemons and the zest
Preheat oven to 350F degrees. Butter a 9 x 13-inch glass baking dish (makes about a 1/2 inch bar) and line with parchment paper, leaving an overhang. Everyone likes their bars a little different. If you prefer bars with a thicker cookie crust and thicker filling use an 8x8 inch dish, this makes are bar about 1-inch thick bar.
Combine oatmeal, sugar, butter and lemon zest in food processor; pulse. Add butter or coconut oil and pulse until mixture resembles fine meal and begins to clump together. Press into a prepared baking dish and bake at 350F degrees for 25 minutes. While crust is baking, prepare the filling. *NOTE: If you like a crisp crust place the prepared dish with the crust in the refrigerator for a half hour and then bake. You will have a crisper crust this way.
First zest all of the lemons using a sharp vegetable peeler or zester to remove zest from the lemons. Cut the lemons and juice them. Strain the lemon juice to get rid of any seeds and some of the pulp. In a clean food processor bowl, combine sugar, eggs, lemon zest and juice, flour, baking powder, and salt. On low, process until well mixed and smooth.
Pour filling over warm crust, return to oven, and bake for an additional 25-30 minutes or until filling is just set
Cool completely 4 hours or more. When cool lift the Lemon Bar easily out of the dish with the parchment. Top with powdered sugar or toasted coconut or the Candied Lemon Zest, fresh berries or whatever you desire. Cut into 24 squares when cool.
Candied Lemon Zest
Cut into strips about 1/4 inch wide. In a saucepan, combine the zest and enough cold water to cover and bring to a boil and boil 2 minutes. Remove and drain the zest. This will remove any bitter flavor some of the skin may have. Add to the sugar water.
Heat water and add sugar and stir to form a simple sugar syrup. When the sugar has completely dissolved then add the prepared lemon zest and cook for only about 5-8 minutes. Strain and then place the zest on some parchment paper or a plate to cool separate the pieces. If you want you can the zest with a little more dry sugar to coat it. Garnish the lemon zest on the finished bars. This lemon zest is an excellent garnish on cookies and ice cream and even cooked carrots. Store in an airtight container or freeze unused zest for another time.