Lemon-Coconut Bars – Low Carb (2 Net Grams), Gluten-Free, Low Glycemic


Image: Lemon-Coconut Bar

Lemon-Coconut Bar

Lemon Bars

Lemon Bars have been one of my favorite sweet treats¬†for as long as I can remember. That tart tang and lemony goodness was what I was after here. I wanted these¬†to be something that just sings¬†and does a happy dance on your tongue and these deliver just that. If you don’t have time to make the bars, the curd is good all on its own. It¬†is also very quick and easy to make and once it’s¬†chilled, is¬†a quick and uncompromisingly delicious sweet treat on the fly.

Texture

I added coconut for some added interest and texture in the crust and then opted to add¬†it in the curd itself and voila – perfection!¬†Texture is one of those elements that can really elevate¬†a dish whether its sweet or savory. It adds that extra element of surprise¬†that utterly excites and satisfies your taste buds. Here it¬†takes the curd¬†from ordinary to extraordinary. Something I’m sure you’re going to appreciate.

Taste

To give these lemon bars their uncompromising edge I used Meyer lemons. I find that the best ingredients produce the best tasting results. If you are not familiar with Meyer lemons you really need to acquaint yourself with what a difference they can make in something that you want to shine with lemony goodness. Meyer lemons have a very thin skin that is unparalleled for zesting and getting maximum lemon flavor from. The only exception being, using lemon essential oil, which I love using when Meyer lemons are not available.  More on the use of that later on.

These tasty little rascals come in at only 2 net grams per 2×2 inch bar. You can even afford to have a second with absolutely no guilt whatsoever. What makes them even better is that they are gluten-free and low glycemic. What more could you ask for. From my kitchen to yours, here’s to changing the way you and I live low carb. Happy low carbing, Mike

 

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Lemon-Coconut Bars
Lemon Bars have been one of my favorite sweet treats for as long as I can remember. That tart tang and lemony goodness was what I was after here. I wanted these to be something that just sings and does a happy dance on your tongue and these deliver just that.
Image: Lemon-Coconut Bar
Votes: 0
Rating: 0
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Rate this recipe!
Course Dessert
Prep Time 20 Minutes
Cook Time 40 Minutes
Passive Time 4 Hours Chill Time
Servings
Individual Servings
Ingredients
Lemon-Coconut Curd
Course Dessert
Prep Time 20 Minutes
Cook Time 40 Minutes
Passive Time 4 Hours Chill Time
Servings
Individual Servings
Ingredients
Lemon-Coconut Curd
Image: Lemon-Coconut Bar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Almond Shortbread Crust
  1. Preheat your oven to 350¬ļF and lightly spray an 8 x 8 cake pan with a non-stick cooking spray.
  2. Put all your ingredients into the bowl of a food processor or stand mixer. Blend all the ingredients together until you have a nicely formed ball of dough. If your dough is too sticky, wrap it in Suran wrap and chill for a bit too make the dough easier to work with.
  3. Press your dough into your cake pan and form a 1/4" lip up the sides of the pan. You don't have to add the lip if you don't want to. It works just fine pressing it out edge to edge as well.
    Image: Unbaked almond-coconut shortbread crust
  4. Bake your shell 20-25 minutes until it is golden brown.
Lemon-Coconut Curd
  1. While the shortbread bakes, get a heavy saucepan out and add all your ingredients for the curd except for the butter and coconut. Gently mix together with a wire whip until everything is well combined. Place your pan on the stove over medium heat and keep stirring with your wire whip. As your curd heats up its going to get thick very quickly. Your making a custard so it will look like a thick pudding. When you see that it is starting to thicken up enough to coat the back of a spoon or the consistency of a thickened pudding, remove from the heat. Be careful though too much heat and you'll risk cooking the eggs. Add your butter and incorporate quickly and then stir in the coconut.
    Image: Cooking Lemon-Coconut Curd
  2. Pull your warm shortbread crust from the oven and pour in your finished curd. Spread it out evenly all the way to edge so that it covers the almond shortbread crust completely.
    Image: Unbaked Lemon-Coconut Bar
  3. Bake for an additional 10-15 minutes until it sets. It will have a glazed appearance on top, but it will still be soft in the center.
    Image: Baked Lemon-Coconut Bar
  4. Let your lemon bars cool for about 20 minutes and then cover with Saran Wrap and put them into your refrigerator to chill for approximately 4 hours.
  5. When chilled, cut your lemon bars into 16 individual squares. Because you greased the pan they will come out very easily.
  6. Now all that's left to do is to sit back and enjoy the fruits of your labor.
    Image: Lemon-Coconut Bar
Recipe Notes

*Most people finish their lemon bars with powdered sugar. You can mimic this with powdered Swerve. I don't like the after taste it leaves, so I omit it all together. I don't feel that it needs it.

**If you don't like coconut you can omit it. The lemon curd is delicious all on it's own, but I prefer the texture the coconut provides.

Nutrition Facts: Calculated using My Fitness Pal. 

Serving size: 1 - 2x2 bar

Calories 188, Fat 17g, Cholesterol 127mg, Sodium 116mg, Potassium 86mg,  Total Carbohydrate 4g, Fiber 2g,
Sugars 1g, Protein 4g

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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

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