What is the secret to baking with coconut flour?

The biggest secret to baking with coconut flour is understanding its absorbency. Coconut flour soaks up much more liquid than regular flour, so recipes need extra eggs and wet ingredients to avoid dryness. Always measure coconut flour carefully, sift before mixing, and don’t try to substitute it one-for-one for wheat flour. With these tips, you’ll get coconut flour lemon bars that are perfectly moist and tender.

Is there a downside to coconut flour?

Coconut flour is packed with fiber and naturally gluten-free, but its absorbency can be challenging for beginners. It requires more eggs, and recipes must be developed specifically for coconut flour. Some people also notice a slight coconut flavor, which may not suit every dessert. Still, in coconut flour lemon bars, that mild coconut note pairs beautifully with bright lemon.

Can you use coconut sugar in lemon bars?

Yes, you can use coconut sugar as a sweetener in coconut flour lemon bars. It adds a subtle caramel flavor and works well in both the crust and filling. However, coconut sugar will darken the color of your bars and make the flavor deeper. If you prefer a lighter look and a sharper lemon taste, stick with maple syrup, honey, or regular cane sugar.

What holds coconut flour together?

Because coconut flour contains no gluten, eggs are essential to bind the ingredients and give structure to coconut flour lemon bars. Eggs work with the coconut flour’s fiber to create a stable, sliceable bar with a custardy top and tender crust. If you’re looking for an egg-free option, a blend of flaxseed meal and water may work, but the texture will be softer and less firm.

Coconut Flour Lemon Bars – 7 Powerful Tips for Perfect,

Description

Bright, zesty, and impossible to resist, coconut flour lemon bars bring sunshine to any kitchen table. A family favorite in our New York home, these gluten-free treats blend gentle coconut with vibrant lemon for the perfect simple-yet-special dessert.

Ingredients

Scale

1/2 cup coconut flour (sifted, plus 1–2 tbsp for the filling)
4 large eggs (room temperature, divided for crust and filling)
1/3 cup maple syrup or honey (plus more to taste)
1/3 cup coconut oil or unsalted butter (melted)
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp salt
2/3 cup fresh lemon juice (about 3–4 lemons)
2 tbsp finely grated lemon zest
Powdered sugar or additional coconut flour (for dusting, optional)

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Instructions

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a bowl, whisk together 1/2 cup coconut flour (sifted), 2 eggs, 1/3 cup melted coconut oil or butter, 1/4 cup maple syrup or honey, 1 tsp vanilla extract, 1/4 tsp baking powder, and 1/4 tsp salt until a thick dough forms.
Press dough evenly into the bottom of the prepared pan. Smooth with your hands or the bottom of a measuring cup.
Bake crust for 8–10 minutes until lightly golden around the edges but still pale in the center.
Meanwhile, whisk together remaining 2 eggs, 2/3 cup fresh lemon juice, 2 tbsp lemon zest, 1/4 cup maple syrup or honey (or more to taste), and 1–2 tbsp coconut flour in a clean bowl until smooth and slightly frothy.
Pour lemon mixture over the hot crust as soon as it comes out of the oven.
Bake for another 18–22 minutes until the filling is set at the edges but still slightly jiggly in the center.
Cool completely on a wire rack, then refrigerate for at least 2 hours to firm up before slicing.
Use the parchment to lift out the bars, then cut into squares. Dust with powdered sugar or extra coconut flour if desired.
Store bars covered in the fridge for up to 4 days, or freeze for longer storage.

Notes

For a stronger coconut flavor, add 2–3 tbsp unsweetened shredded coconut to the crust. For extra tang, increase lemon zest. Always chill bars fully for neat slices. Sift coconut flour to avoid lumps in both crust and filling.

Prep Time: 15 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 120
Sugar: 6g
Sodium: 65mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 2g
Cholesterol: 28mg