1 hr 55 mins
1 hr 35 mins
This reminds me of the coconut and lemon pies that my grandma used to make. It's the best of both in a bar! Cooking time includes time needed to "set".
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Units: US | Metric
- 1/2 cup lemon juice, freshly squeezed
- 3 tablespoons agar, flakes
- 1 cup unbleached all-purpose flour
- 1 cup granulated raw sugar
- 1/3 cup margarine, chilled
- 2 teaspoons arrowroot
- 1 cup reduced-fat coconut milk
- grated zest from 2 large lemon
- powdered sugar (optional)
- 1/2 cup unsweetened dried shredded coconut
- 1/2 cup unsweetened dried shredded coconut, toasted
- 1Grate the zest from 2 large or 3 medium lemons, then squeeze the lemons to obtain the 1/2 lemon juice for the recipe.
- 2Combine lemon juice and agar flakes in a small non-reactive saucepan (stove method) or a 2 cup heatproof measuring cup (microwave method) and set aside for 15 minutes or until the agar has softened.
- 3Preheat oven to 350°F.
- 4Grease an 8x8 baking pan.
- 5Whisk flour and 1/4 cup cane juice together in a medium bowl.
- 6Add margarine in small chunks and cut in with a pastry cutter until mixture resembles small crumbs.
- 7Press crumb mixture evenly into the prepared baking pan.
- 8Bake for about 10-12 minutes in the preheated oven or until lightly browned at the edges.
- 9Let crumb base cool.
- 10If you will be using the stove to heat the lemon mixture, place the saucepan with the lemon and agar on the burner and bring to a boil over medium low heat.
- 11Simmer, whisking every few minutes, until the agar dissolves; about 10 minutes.
- 12If you will be using the microwave to heat the lemon mixture, place the heatproof measuring cup with the lemon mixture into the microwave and cook on high for 1 minute.
- 13Remove the cup from the microwave and stir.
- 14Continue to cook the mixture on high at 30 second intervals, stirring well after each time.
- 15The agar should be dissolved after about 2 minutes of cooking, though this depends on the microwave.
- 16Now, combine 3/4 cup cane juice with the arrowroot powder in a small saucepan.
- 17Add the coconut milk and stir together.
- 18Bring this mixture to a boil over medium heat, stir, then reduce heat and simmer for 1 minute.
- 19Remove the pan from the heat and add the lemon juice mixture, lemon zest and 1/2 cup unsweetened coconut.
- 20Pour lemon filling into the baking pan on top of the crust and cool for about 15 minutes.
- 21Lightly press toasted coconut onto surface of cooled filling.
- 22Allow pan to sit at room temperature for about 1 hour now to let the mixture totally set.
- 23At this point, either serve the coconut lemon bars or cover with plastic wrap and refrigerate for up to 3 days.
- 24Bring the bars to room temperature before serving.
- 25Dust with powdered sugar, slice into 12 bars and serve.
- 26NOTE: It is very important that your agar flakes be fresh or their jelling power may be lessened.
- 27To test your agar for this recipe, put a spoonful of the prepared lemon mixture on a small plate and chill it for 15 minutes.
- 28The mixture should be firm.
- 29If it isn't, dissolve some more agar and stir it into your lemon mixture and repeat the test until the mixture jells properly.
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Nutritional Facts for Luscious Vegetarian Coconut-Lemon Bars
Serving Size: 1 (613 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 198.3
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 4.9 g
- Cholesterol 0.0 mg
- Sodium 61.9 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 1.4 g
- Sugars 17.4 g
- Protein 1.6 g
The following items or measurements are not included:
reduced-fat coconut milk