It’s no secret that I love dessert, primarily anything with dark chocolate in the recipe as you can see by these chocolate heavy recipes of mine: dark chocolate coconut truffles, chocolate flourless cookies, and chocolate covered strawberries. There is always an exception to my chocolate rule and that would be these FODMAP desserts: coconut lemon bars. l am obsessed with this perfect combination of sweet and tart that comes from the lemons. If I’m feeling really wild, I will add a spoonful of coconut whipped cream on top! 🙂 What are some of your favorite citrus desserts?
There are so many benefits when it comes to lemons.
Some of my favorite health benefits include:
Good Source of Vitamin C
Support Heart Health
Help Control Weight Loss
Reduce Cancer Risk
Improve Digestive Health
This recipe is a healthified version of the classic lemon bar. I use oats as the crust instead of traditional flour. The oats add more a nutritional punch to the dessert by being full of fiber and antioxidants. I had a coworker make my version and a more traditional recipe and it was hands down that this recipe won by far. The sweetness was from the lemons instead of an overabundance of sugar.
Coconut Lemon Bar Ingredients.
Coconut Crust.
Lemon Filling.
Lemon Filling Poured Over Crust.
Lemon Filling and Topping Ready to be Baked.
Coconut Lemon Bars
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
Description
Get ready to pucker up with this delicious low-FODMAP dessert!
Ingredients
Crust:
- 1.5 Cups Oats
- 1/2 Cups Unsweetened Coconut Shreds
- 1/4 Cup Raw Sugar
- Pinch Sea Salt
- 1/4 Cup Coconut Oil, melted
Filling:
- 2 Eggs, whole
- 5 Tablespoons Fresh Squeezed Lemon Juice
- 1 Tablespoon Lemon Zest
- 1/2 Cup Raw Sugar
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Cornstarch
Topping:
- 1/4 Cup Lemon Juice
- 1/4 Cup Water
- 1/3 Cup Raw Sugar
- 2 Tablespoons Cornstarch
- 1/4 Cup Unsweetened Coconut Shreds
Instructions
- Preheat the oven to 350 degrees.
- Using a food processor, add oats, coconut and sugar and process until mixture is grounded to a fine texture. Add melted coconut oil to processor and pulse until combined.
- In a greased 8×8 pan, press mixture with the back of a spoon until even. Bake for 14 minutes and remove from heat.
- While crust is cooling, begin on the filling. Using a stand mixer on medium-high speed, beat eggs well.
- Add lemon juice, zest, vanilla extract and sugar and continue mixing.
- Remove 1/4 cup egg mixture and whisk in the cornstarch in a small bowl. Add cornstarch/egg mixture back into the stand mixture and whisk well until incorporated.
- Pour filling into the cooled pan (I let the pan cool for about 20 minutes) and bake for about 18 minutes or until the top is no longer wet.
- While the filling and crust is baking start on the topping. In a small saucepan on medium heat, stir lemon juice, water, sugar, and cornstarch until mixture thickens. Stir in coconut flakes and remove from heat.
- Pour topping mixture over the bars and gently spread until even.
- Cool in refrigerator until ready to serve.
Keywords: desserts, fodmap desserts, lemon
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View Comments (4)
I love lemon bars! This looks so good.
Me too! These have the perfect amount of sweetness!
I made these last night. They turned out picture picture and absolutely delicious!
I'm so glad to hear that! They are always a HIT when I make them!