Gluten-free very lemony bars

Sweet gluten-free treats with added zing.

  • 1 hr cooking
  • Serves 14
  • Print
With a touch of coconut and almond, these very lemony bars are a delightfully tangy treat that are the perfect treat with added zing.
Looking for more gluten-free treats?


  • ½ cup (40g) desiccated coconut
  • 150 grams unsalted butter, melted, cooled
  • ¼ cup (55g) caster sugar
  • 1²⁄³ cups 200g) almond meal
  • 1 egg yolk
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons gluten-free icing sugar
  • ¾ cup (60g) shredded coconut
  • 2 egg whites, beaten lightly
Lemon filling
  • 4 eggs
  • 1 cup (220g) caster sugar
  • ½ cup (120g) sweetened condensed milk
  • 1 tablespoon finely grated lemon rind (see tip)
  • ½ cup (125ml) lemon juice
  • 1 tablespoon 100% corn cornflour
  • 1 tablespoon rice flour
  • 1 teaspoon arrowroot flour


  • 1
    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.
  • 2
    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.
  • 3
    Meanwhile, make lemon filling. Whisk ingredients together in a bowl.
  • 4
    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.
  • 5
    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.
  • 6
    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.

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