Ingredients
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For the crust
- 3/4 cup coconut flour
- 1/4 cup arrowroot starch
- 1/2 cup coconut oil, softened
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
For the lemon curd
- 1 1/4 cup coconut cream (see notes)
- 1/2 cup lemon juice
- 1/4 cup golden coconut sugar
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/4 cup arrowroot starch
- Pinch of turmeric (optional, for color)
Instructions
- Preheat the oven to 325 F and line an 8×8″ baking pan with parchment paper
- Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.
- Evenly flatten the crust in the bottom of the pan and puncture the crust with a fork several times.
- Bake the crust until lightly golden brown for about 20 minutes. Set aside and allow to completely cool.
- To make the lemon curd, combine the coconut cream, lemon juice, honey, golden coconut sugar, and vanilla in a medium pot. Add the arrowroot starch and whisk well to combine.
- Add the pot to the stove on low heat. Heat on low, whisking often for about 3-4 minutes until it thickens.
- Pour the lemon curd over the crust and use a spatula to even out the lemon curd. Place in the fridge for 3-4 hours (preferably overnight) until fully set.
- Carefully remove from the pan and slice into 9 even slices. Serve chilled.
Notes
For the coconut cream, you can use canned coconut cream, or coconut cream that hardens on top of a can of coconut milk. You’ll only use the hardened/creamy coconut cream, not any of the liquid!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baked
Keywords: lemon bars