Coconut Honey Meyer Lemon Bars
A delightful variation of lemon bars, these are a little "closer to the earth" with honey and coconut oil instead of much of the sugar and butter. And oh, my, they are YUMMY!!!
INGREDIENTS
NutritionCrust
- 1⁄2cup shredded coconut, toasted
- 2cups flour
- 1⁄3cup powdered sugar
- 1⁄3
- 1⁄8teaspoon salt
- 3⁄4
FILLING
- 4large eggs
- 3⁄4cup honey
- 2⁄3cup meyer lemon juice
- 3tablespoons meyer lemon zest
- 1⁄4cup flour
- 1⁄8teaspoon salt
DUST
- 3tablespoons powdered sugar
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DIRECTIONS
- Preheat oven to 350 degrees.
- Line a 9x13 with parchment (for easier removal and cutting).
- Pulse toasted coconut in food processor until finely ground.
- Add remaining dry ingredients.
- Pulse in solid coconut oil until crumbly and evenly dispersed.
- Press into pan.
- Bake for 22 minutes until lightly golden brown.
- Wipe out food processor.
- Pulse eggs a few times.
- Add remaining ingredients.
- Pour over baked crust.
- Reduce oven to 325 degrees and bake until firm, about 22 minutes.
- Cool completely. Then chill.
- Remove bars from pan by lifting parchment paper. Cut into small pieces and dust with powdered sugar just before serving.
- If there are leftovers, store them in the fridge in an airtight container.
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