{Gluten-Free} Meyer Lemon Bars with Coconut Shortbread and CSA Meanderings
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
  1. Preheat oven to 350 degrees
  2. Spread coconut on a baking sheet and toast until golden brown, about 5-7 mins
  3. Line a 8x8 square metal baking pan with foil or use and easy-slice brownie pan and grease with cooking spray or butter
  4. Pulse flour and sugar together in a food processor until combined
  5. Add coconut, butter and vanilla bean seeds and process until mixture begins to come together
  6. Gather dough into a ball and spread out evenly over the bottom of your prepared baking pan
  7. Bake until crust is golden at edges, about 20 minutes
  8. While baking crust, combine ¾ cup sugar, eggs, meyer lemon juice and zest, flour and baking powder in processor and blend together until smooth
  9. Remove crust from the oven and pour filling evenly over the top
  10. Return to oven and bake until filling begins to brown at the edges and is just set in the center, about 25-30 minutes
  11. Transfer pan to rack and cool completely
  12. 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
  13. 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/