Description
Get ready to pucker up with this delicious low-FODMAP dessert!
Ingredients
Scale
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
Crust:
- 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.
Filling:
- 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.
Topping:
- 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
