September 5, 2013
The unlikely pairing of lemon and chocolate in this recipe makes for a fresh and decadent dessert.
For the lemon crust
- 8 Tablespoons unsalted butter, softened
- 2 Teaspoons lemon zest
- 1 Tablespoon lemon juice
- 1/4 Cup confectioners' sugar
- 1 Cup flour
For the chocolate layer and topping
- 1 1/2 Tablespoon unsalted butter
- 3 Tablespoons heavy cream
- 5 Ounces semisweet chocolate chips
- 1 1/3 Cup sweetened shredded coconut
Calories Per Serving188
Folate equivalent (total)4µg1%
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 cup white sugar
- ½ teaspoon baking soda
- 1 (10 ounce) jar lemon curd
- ⅔ cup flaked coconut
- ½ cup toasted and chopped almonds
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
What could I replace the vanilla wafers with?
This recipe calls for vanilla wafers. I don’t know what it is about them, but I can’t get enough of them. They are so yummy and taste absolutely amazing with this crust.
If you don’t have vanilla wafers on hand, or are looking to switch up the flavor, here are a few replacements we recommend:
- Graham Crackers
- Teddy Grahams
- Vanilla Oreo Cookies
- Golden Graham Cereal
- Biscoff Cookies
- Cinnamon Stick Crackers
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Cooking Vessel Size 9x13 inch pan
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I have to try this recipe. It has two of my favorite things, coconut and lemon. This will be a nice dessert for a family gathering or a party such as a bridal shower. It would be a really nice Easter sweet too. For a change of flavor I think this would be good by substituting the lemon for a carrot cake mix.
Lemon desserts always make me think of spring and this recipe is simple enough to be made by the busiest homemaker! It would be welcomed at any family celebration and would be a big hit at a bake sale. The ingredients would be easy to keep on hand in your pantry.
Since your family doesn't like coconut, you might want to try adding in some chopped nuts, white chocolate chips, or another of their favorite toppings! Also, for those who like coconut and not lemon, try a vanilla or chocolate cake mix! I think a German chocolate cake mix would work very well!
Holy moly! I've got to make this! Lemon bars are such tart goodness. The only problem is my family doesn't like coconut, so I might have to improvise.
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Saturated Fat 1.3g
Monounsat Fat 1.5g
Polyunsat Fat .25g
Vitamin A IU 0.2
Vitamin E 0.2
Vitamin C 0.05mg
This recipe is courtesy of Dr. Weil’s cookbook: FAST FOOD GOOD FOOD.
This is a healthier riff on the classic lemon bar using olive oil, ground hazelnuts, and coconut.
This is a healthier riff on the classic lemon bar. Instead of butter, it uses olive oil, ground hazelnuts, and coconut to create a satisfying shortbread crust. The lemon-curd custard is made with much less sugar than usual. A very satisfying treat. A Fast Food Good Food exclusive!
1/2 cup rolled oats
3 tablespoon hazelnuts
1 tablespoon plus 1 teaspoon all-purpose flour
1/4 teaspoon sea salt
6 tablespoons shredded unsweetened coconuts
4 1/2 tablespoons grade B maple syrup
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon grates lemon zest
3/4 cup lemon juice
3/4 cup grade B maple syrup
4 large eggs
6 tablespoons all-purpose flour, sifted
1/8 teaspoon sea salt
2 tablespoons toasted coconut
1. Preheat the oven to 375°F. Lightly oil an 8-by-8-inch square baking pan.
2. Pulse the oats, hazelnuts, flour, and salt together in a food processor until the ingredients resemble a coarse meal. Add the coconuts, maple syrup, and oil and pulse until all the ingredients are evenly moist but still crumbly-looking.
3. Transfer the mixture to the pan and press it evenly and firmly into the bottom with wet fingers to prevent it sticking to you. Bake for 15 to 16 minutes or until set. Remove from the oven and let cool, but keep the oven on.
4. With a stand or a hand mixer, beat the filling ingredients except the toasted coconut until fluffy and well combined. Pour the filling over the crust and bake for 15 minutes or until set.
5. Let cool completely and top with toasted coconut. Cut into 16 squares. These store well in the freezer. Wrap squares individually in wax paper or parchment, seal in a zip-top bag, and freeze for up to a month.
First I grease my oven-proof square dish and line the bottom and sides with parchment paper. This makes it easier to remove the uncut bars from the dish. The sides of the parchment paper overhang from the sides so I can lift it from the sides when it is time to remove the uncut bars from the dish. I set aside the dish.
Then I place the lemon and sugar in a big bowl and mix to increase the lemon flavor. You can use a fork to mix the mixture or rub with your fingers to bring the lemon flavor out. Next, I add the flour and mix until all combined.
Later, I add the cubed butter and rub with my fingers until the mixture resembles crumbs. If you want you can use a fork but fingers make it faster. Finally, I add the lemon juice and mix with a spatula.
I transfer the dough into the square dish. Then I spread the dough evenly. You can use your hands or a spoon to spread it. I bake for almost 30 minutes until the edges are brown and the top is lightly brown. I remove the dish from the oven and set aside.
While the crust is cooling, I start to make the ganache. It is very easy! First, I place the white callets in a medium heat-proof bowl. If you want, you can use chopped white chocolate. I keep the bowl aside.
Then I put the heavy cream in a small pan and place it over med-low heat. When the heavy cream scalds-small bubbles appear at the sides of the pan, I take the pan from the heat and pour onto white chocolate. I wait for almost 20 seconds without stirring to let the cream soften and melt the chocolate. After that, I gently stir the mixture with my spatula.
It has to be a smooth ganache without any chocolate pieces inside. If there are some white chocolate pieces in your ganache, you can place it in the turned-off oven- that is still warm as you just baked the crust-for almost 1-3 minutes depending on the unmelted chocolate pieces and stir until you have a smooth ganache. It will be cooled in 20-25 minutes.
When the crust and ganache are cool enough(not hot but not necessarily totally cooled)-it takes almost 1 hour in total, I pour the ganache over the dough. Then I cover the top with desiccated coconut.
I leave the dish at room temperature for almost 1 hour until it is cool. Later, I keep the cool dish in the freezer for almost 1 hour until the ganache sets. Make sure that the dish is totally cool before you place it in the freezer. Alternatively, you can keep it in the fridge for longer.
Finally, I remove the dish from the freezer. I lift the parchment paper from the sides to remove the uncut bars from the dish. I cut them into 16 squares.
Enjoy these lemon coconut bars with white chocolate!
Healthy Lemon SquaresPrint This Recipe 5/5
- 1 cup whole wheat pastry or white flour (135g)
- 1/4 cup plus 2 tbsp powdered sugar or Sugar-Free Powdered Sugar (44g)
- 1/4 tsp plus 1/8 tsp salt
- 1/4 cup virgin coconut oil (50g)
- 1 1/2 tbsp water or more coconut oil
- 1/2 tbsp arrowroot or cornstarch
- 1/4 cup plus 2 tbsp lemon juice (90g)
- 1/4 cup powdered sugar or sf powdered sugar (linked above) (28g)
- 1/16 tsp uncut stevia OR or 2 more tbsp powdered sugar
- 1 cup MoriNu silken-firm or lite tofu (This is not the same as the tofu in a grocery store’s refrigerator section. See “nutrition facts” link below for where to find this.) (240g)
- zest of one lemon, optional but recommended for flavor
- optional: a few drops yellow food coloring or tiny pinch turmeric, for color
Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand. (Make sure the oil is melted if combining by hand.) Press evenly into a well-greased 8 pan. (I used a piece of wax paper over the top, so it was easier to press down.) Cook 10 minutes, while simultaneously combining filling ingredients in a food processor or blender. After crust cooks, pour filling evenly on top and cook another 26 minutes. Let cool 10 minutes, then fridge uncovered for at least 2 hours (important, as this lets the custard set) before cutting with a sharp knife. If you’re having trouble cutting, leave out just a few minutes so the coconut oil softens. Makes 12-16 squares. These are best stored in the fridge.
These healthy lemon squares are so good, they have even me questioning my chocolate roots. But don’t worry I’ve already made a chocolate version. I’m not a complete disgrace to chocolateness!
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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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- 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
- 1/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup pecan pieces
- 1 cup semisweet chocolate chips or chunks
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups sweetened shredded coconut
Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack cool, about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack cool completely. Trim edges, if desired, and cut into equal-size bars.
Gluten-Free Coconut Crust
So that my gluten-free son would be able to taste this treat, I used coconut flour to make a shortbread-like crust, which perfectly compliments the lemon flavor.
It’s light, flaky, and holds together well, making it the most delicious vehicle for the wonderful, creamy lemon mixture.
And can we talk about how pretty these lemon bars are!?
Seriously, I can’t stop looking at them! And eating them!
They’re as scrumptious as they are beautiful.
I hope you love these Gluten-Free Lemon Bars with Coconut Crust as much as my family and I do!
If you try these gluten-free lemon bars, or any of my other recipes, I’d love to hear your thoughts in the comments below.