{Gluten-Free} Meyer Lemon Bars with Coconut Shortbread and CSA Meanderings
Author: Jackie Ourman
Prep time:
Cook time:
Total time:
Serves: 10
- Shortbread
- 1¼ cup gluten free flour blend (King Arthur's, Cup4Cup or Bob's 1 to 1)
- ¼ cup sugar
- ½ cup sweetened, flaked coconut
- 8 tbsp chilled, salted butter (I used Kerrygold), cut into ½ inch cubes
- ½ vanilla bean, split and seeded
- Filling
- ¾ cup sugar
- 2 large eggs
- zest and juice of 2 meyer lemons (1/3 cup juice and 1 tbsp zest)
- 1 tbsp all purpose flour
- ½ tsp baking powder
- Powdered sugar for garnish
- Preheat oven to 350 degrees
- Spread coconut on a baking sheet and toast until golden brown, about 5-7 mins
- Line a 8x8 square metal baking pan with foil or use and easy-slice brownie pan and grease with cooking spray or butter
- Pulse flour and sugar together in a food processor until combined
- Add coconut, butter and vanilla bean seeds and process until mixture begins to come together
- Gather dough into a ball and spread out evenly over the bottom of your prepared baking pan
- Bake until crust is golden at edges, about 20 minutes
- While baking crust, combine ¾ cup sugar, eggs, meyer lemon juice and zest, flour and baking powder in processor and blend together until smooth
- Remove crust from the oven and pour filling evenly over the top
- Return to oven and bake until filling begins to brown at the edges and is just set in the center, about 25-30 minutes
- Transfer pan to rack and cool completely
- Once cool, lift carefully, if using foil-lined pan, or pop out bottom, if using brownie pan, and transfer to a board and cut into bars
- Sift powdered sugar on top and store in a single layer in an airtight container in the refrigerator until ready to serve
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-meyer-lemon-bars-with-coconut-shortbread-and-csa-meanderings/
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