All Fodmap Recipes/ Fodmap Desserts

Coconut Lemon Bars

Coconut Lemon Bars Low FODMAP

It’s no secret that I love dessert, primarily anything with dark chocolate in it. But there is always an exception and this healthified lemon bar recipe is it!  It’s the perfect combination of sweet and tart.  I love adding a spoonful of coconut whipped cream on top! 🙂

Plus you can feel good knowing that lemons are full of healthy benefits like:

  • Good Source of Vitamin C
  • Support Heart Health
  • Help Control Weight Loss
  • Reduce Cancer Risk
  • Improve Digestive Health
Coconut Lemon Bar Ingredients.

Coconut Lemon Bar Ingredients.

Coconut Crust.

Coconut Crust.

Lemon Filling.

Lemon Filling.

Lemon Filling Poured Over Crust.

Lemon Filling Poured Over Crust.

Lemon Filling and Topping Ready to be Baked.

Lemon Filling and Topping Ready to be Baked.

Get ready to pucker up! Enjoy!

Coconut Lemon Bars

Print Recipe
Cooking Time: 35 minutes


  • Crust:
  • 1.5 Cups Oats
  • 1/2 Cups Unsweetened Coconut Shreds
  • 1/4 Cup Raw Sugar
  • Pinch Sea Salt
  • 1/4 Cup Coconut Oill, 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





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 8x8 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 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.

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