Gluten-free, Dairy-free, and Nut-free
Preheat your oven to 350 degree F. Next, line an 8 x 8” baking dish with parchment paper from the bottom to up along the sides to make it easier to remove after cooling.
For the lemon bar crust: grab a large bowl and mix the wet ingredients until the consistency is smooth. (Tip: You can use a whisk, fork, or an electric mixer.)
Gradually add in the dry ingredients. (Tip: Use a sifter when adding flours into a bowl to ensure clumps are gone.) Mix well to form a dough. If you find your dough is too runny then add a tablespoon of coconut flour in at a time until it thickens up just enough so you can press the dough into the pan. It won't be entirely dry due to the coconut oil. No worries!
Be sure to press the crust into bottom of parchment paper evenly, then poke at least 12 times all over with a fork.
Place the crust into the oven and set a timer for 10-13 minutes. Don't take it out until it is lightly brown on the edges. (This will depend on how hot your oven runs so keep a watchful eye on it)
For the filling: while the crust is in the oven, mix the ingredients for the filling until it is smooth and yellow in color.
IMPORTANT: Once the crust's first bake is done. You must be ready to pour the filling over the hot crust. Reduce the oven's temperature to 325 degrees F and bake for an additional 15-18 minutes. The filling should be set enough so the middle doesn't wiggle.
Once the baking time is done, remove from the oven and allow the pan to cool entirely. Once it is cooled, cover the pan with foil or saran wrap and refrigerate overnight. Or for at least 2 hours before serving so it can set entirely and firm up.
To serve, use a long sharp knife to cut out squares to form neat edges.
Optional: Sift on some powdered sugar to add an extra special touch. Enjoy!
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