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Ingredients
- Crust
- 5 tbsp (75 g) coconut oil
- 3 tbsp maple syrup
- 2 cups/480 ml (200 g) shredded coconut (unsweetened)
- 1 cup/240 ml (100 g) almond flour
- 1 pinch sea salt
- 2 egg whites (save the yolks for the lemon curd)
- Filling
- 3 eggs + 2 egg yolks
- 6 tbsp maple syrup
- 1/3 cup / 80 ml lemon juice + 1 tbsp zest (around 2 lemons)
- 1/3 cup / 80 ml (35 g) almond flour
- Dust with 3 tbsp coconut flour (or powdered sugar)
Preparation
Step 1
Makes around 40 pieces
This is a quite big batch, you could easily half the recipe. Also, the filling is a little more tart than standard. We think it is perfect, but if you know that you are sensitive either add more maple syrup or use a little less lemon juice.
Set the oven to 350°F (175°C). Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring. Keep stirring for about a minute. The mixture should be quite sticky now. Line a 12×8 inch (30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact. Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.
In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for two more minutes. Pour the mixture over the baked crust in the baking dish. Bake for around 16-19 minutes or until edges are light brown and center is set. Let cool for at least 10-15 minutes before slicing up the bars. You always want to dig in immediately, but it is much easier to eat after it is set. Cut into roughly 1 x 2-inch (3 x 6 cm) rectangles. Dust with coconut flour or powdered sugar. Enjoy!
Raw Buckwheat Porridge De Luxe
how to make them vegan I’d love to hear!
If you want to make them nut free you can replace the almond flour with sunflower seeds that you ground into a flour in a high-speed mixer. We often use that to replace nuts.
I just sent out a newsletter yesterday talking about how lemon (and citrus flavors/oils) are the perfect addition as they help curb sweet cravings because we correlate citrus with sweet treats and they trigger olfactory senses. SO pumped to share this on Pinterest and make it in my kitchen!
recipes into quick and easy-to-make dishes is a real talent,
Sounds so interesting and I love the combination of coconut with lemon. I always make the normal kind with egg and flour. This one, I have to try out!
these are amazing, i could not believe the ingredients list! traditional lemon bars are by far one of of the unhealthiest treats you can eat but these are on my to make list for whenever i get back to austria- in 2 weeks, cant wait :)
Yummy! I have to make these for my girlfriends tomorrow! I wonder if it is podsible to replace the coconut oil with something else? Butter or a different kind of oil? I
Hi Helene, you could easily replace coconut oil with butter. Just use the same amount.
a few alterations to make it entirely plant-based.
These look even better than the lemon bars I make at work (at a bakery). I will try to veganize these!
I love lemon bars, one of my absolute favorite sweet treats. now when I make them everyone can enjoy since they are gluten free!
I would think these are a perfect addition to a cup of tea.
Hey David. Sort to heat about Tour toe. Getvweel sono :-(
to life, I cant wait to make them!!! Love your blog.
I always think lemon flavours should be properly tart and almost make you wince – these bars sound perfect.
I want to make these so so soon. I was wondering about what would be a good substitute for coconut oil and if using an alternative would tamper with the taste too much? I hope your toe is better. xx
These look delicious and not hard to make at all, thank you for sharing. When are you making more instructional videos? Love the last one, you did a very good job.
I’ve just made these and they are very dark coloured compared to yours. I think it might be the almond flour. I bought some yesterday and its brown. Is yours like this or did you make your own? I’ve also over cooked them but they were dark before they went in the oven! I will do better next time!
Hi Karin, we store them in the fridge. We always finish a batch within a few days, but I suppose they would make it for at least 5-6 days. You could also store it in the freezer, but then it would probably taste best if you reheat it before eating it.
Ummmmmmmm….. okay. I MUST make these this weekend for Superbowl. Yes, this is happening. Thank you for this fabulous recipe!!
When you say beat the eggs until frothy do you mean until they are like soft white peaks ? Just need to get an idea of the consistency of the liquid curd should be – and how long to wait until transferring from tib to rack to cool?
Hi Sarah, yes perhaps soft white peaks is a better description. The mixture will actually still be quite runny when you pour it over the crust, but it will definitely stiffen up in the oven.
I love lemon bars but have never thought about adding coconut, too. Thank you for the inspirational idea!
Thank you again Luise & David for this FABULOUS & DELICIOUS recipe. I love them so much that I made two batches already and my husband who is not a big fan of lemon bars, actually told me tonight how yours “are just perfect, a little tangy, a touch of sweetness and the coconut is a great addition!” From someone who just prefers chocolate to anything else for dessert, that was a nice compliment. They will be added to our favorite treats list for sure. Have a nice weekend, we are getting ready for another winter snow storm here- brr!!!
Hi there, I wanted to let you know I have make these twice! The first time with regular lemon and just as the recipe instructed. The second time I used meyer lemons and less coconut flour in both the crust and filling-perfection! Love your blog, Brooke
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YUM! I have a big bowl of Meyer Lemons off a friend’s tree, waiting for something delicious. Wonder if I will need to reduce the maple syrup using the meyers? Can’t wait to make these for a friend’s birthday next week. Thank you for the Monday indulgence.
Made these the other week and wow…so easy to make and simply delish! My 1 yo and 5 yo fought over the last crumbs – great feeling in my mummy heart knowing I am feeding goodness rather than all other sugary treats. We all love your blog!
Virgin coconut oil is processed from fresh coconut meat and is considered stable. Saturated fats have gotten a bad reputation because they’re believed to contribute to heart disease, weight gain and higher levels of LDL (bad) cholesterol (not HDL which is good cholesterol the body needs). But not all saturated fats are created equal. They’re distinguished by their molecular makeup; specifically, how many carbon atoms they contain. There are short, medium, and long-chain fatty acids (or triglycerides), and each is processed differently by the body. Coconut oil contains medium-chain triglycerides. And it is a good and safe choice to cook with, because it has a higher burning point and doesn’t go rancid as quickly as some other fats.
So so delicious! I am on a sugar-free diet and thought I could never have lemon squares (my favourite!) again!! I am going to make these A LOT. yumm.
Love the healthier version of one of my favorite desserts! I am going to make this in the next couple of days. Could you substitute the almond flour with coconut flour or would it change the texture too much?
Hi! I judt tried these, they’ve tourned out quite tasty, but don’t really look anything close to yours :/ The filling was too liquid and I have no idea about the reason. So I didn’t get the thick, sticky looking filling you got, it’s almost incorporated to the crust. I used honey instead of maple syrup, don’t know if this makes too much difference. and well maybe the pan was too wide. anyway, I’ll try again :)
So, I tried the recipe using coconut flour as a substitute for the almond flour (though I did use about 1/2 of a cup of almond meal in the crust). It seemed to make the curd layer dry & less lemony. However, the crust was delicious! Mine turned out more like lemony macaroon bars. Yummy, but not as moist and tart as I would like. Is it necessary to put flour in the curd layer? I might try again with 1/2 as much coconut flour int curd layer & more lemon juice.