This was simple and was done using an immersion blender and a toaster oven! I’ve found many ways to use my Cassava Butter Cookies or Nut’n Butter Than Almond Cookies. Besides being the tastiest cookies, they make the PERFECT crust for that delicious pie or my Luscious Coconut Lemon Bars. I usually double the recipe (when on the boat or in our RV, I triple it) and freeze portions when I am ready to create something ingenious! This is it. It is so tasty, and a drizzle of Coconut Whipped Cream will remind you of sunny days and wispy clouds!
Luscious Coconut Lemon Bars
May 1, 2017
: 20 min
: 40 min
: 1 hr
Ingredients
- Crust
- 1 Butter Cookie Recipe or your own sugar cookie recipe
- Lemon Filling
- 2 lemons juiced about 1/3 cup
- 2 tsp lemon zest use the juiced lemon rinds
- 1/2 tsp himalayan salt
- 1/4 cup gluten free flour I used cassava flour
- 1/3-3/4 cup organic honey 1/3 is tart!
- 1 Tbsp Land O'lake Great Lakes Gelatin or gelatin
- 2 organic eggs optional but worth it!
- Topping
- 1/4 cup raw shredded coconut
Directions
- Step 1 Crust
- Step 2 Heat your oven or toaster over to 350 degrees or 150 C. Butter an 8X8 baking dish or pan of equal size. Press your Cassava Butter Cookie crust or your own crust recipe into the pan. Bake for about 20 minutes. Check it often. When the top is golden brown, it is done.
- Step 3 Set aside to cool while you make the lemon filling.
- Step 4 Lemon Filling
- Step 5 I used an immersion blender, but you can place all the ingredients into a blender or food processor. Blend all the lemon filling for about 2 minutes.
- Step 6 Pour over cooled crust.
- Step 7 Topping
- Step 8 Sprinkle the top of the filling with the 1/4 cup of raw coconut.
- Step 9 Cook in the preheated oven or toaster oven for 20 minutes or until the edges are golden.
- Step 10 Let cool at room temperature then top with Coconut Whipped Cream and enjoy!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.