Author:Mary Frances
Prep time:20 mins
Cook time:30 mins
Total time:50 mins
  • Crust:
  • 1-1/2 cups gluten free certified oats (old fashioned or quick)
  • ½ cup unsweetened coconut shreds
  • ¼ cup sugar
  • ¼ cup melted coconut oil
  • Filling:
  • 2 eggs
  • 5 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ½ cup sugar
  • 2 Tablespoons cornstarch
  • Topping:
  • ¼ cup lemon juice
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ cup unsweetened coconut shreds
  1. For crust: Preheat oven to 350. Lightly grease 8×8 pan.
  2. Add oats, coconut, and sugar to a food processor. Grind until oats are fine.
  3. Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
  4. Press mixture into prepared pan and bake for 10 minutes.
  5. Let cool until the crust is firm and the pan can be touched. It is important that your crust be cool so that you can pour your filling over it!
  6. For filling: While crust is cooling, beat eggs well.
  7. Add in juice, zest, and sugar.
  8. Remove ¼ cup egg mixture and whisk in cornstarch.
  9. Add cornstarch mixture back to egg mixture and whisk well.
  10. Pour over cooled crust and bake for 18 minutes or until top is no longer wet.
  11. For topping:
  12. Add juice, water, sugar, and cornstarch to a medium pot. Cook over medium heat until mixture thickens slightly.
  13. Stir in coconut.
  14. Pour over bars.
  15. Let cool.
  16. Serve or store in refrigerator.

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