With a touch of coconut and almond, these very lemony bars are a delightfully tangy treat that are the perfect treat with added zing.
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Preheat oven to 140°C. Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 2cm over sides.
Place coconut in lined pan; bake, stirring halfway, for 3 minutes or until golden and toasted. Transfer to a bowl (reserve pan); add butter, sugar, almond meal, egg yolk and vanilla. Stir until mixture forms a dough. Press dough evenly into lined pan using fingertips, then level with the back of a spoon. Bake for 20 minutes or until golden.
Meanwhile, make lemon filling. Whisk ingredients together in a bowl.
Pour lemon filling over warm base. Bake for a further 30 minutes or until edges start to turn golden brown and filling has set with a slight wobble to it.
Meanwhile, combine icing sugar, shredded coconut and egg whites on a small baking-paper-lined oven tray. Bake coconut mixture alongside bars, stirring once, for 15 minutes or until golden brown. Cool.
Cool slice in pan for 30 minutes. Transfer to the fridge and chill for at least 2 hours or overnight to set. (Keep coconut crunch separate in an airtight container at room temperature.) Using paper, lift slice from pan. Using a sharp knife, trim edges then
cut into 4cm x 10cm pieces to make 14 bars in total. Scatter lemon bars with coconut crunch to serve.
You will need 3 lemons for this recipe.
keeping Bars will keep refrigerated in an airtight container for up to 1 week.Note