Gluten-Free Lemon Bars with Coconut Crust are truly delectable and will make you a star! They're sweet and tart, and with pink lemons, they're over-the-top beautiful!
Though they appear more yellow than pink, these are quite literally pink lemon bars! I used pink lemons, and they are absolutely stunning. (You can use any lemons you like!)
The crust for my gluten-free lemon bars is made with coconut flour. It's a coconut flour shortbread-like crust that's easy to make, with just a few steps. It's light, flaky, and holds together well, making it a delicious vehicle for the creamy lemon topping.
While they look like a work of art that took hours, they're relatively easy to make, and are as scrumptious as they are beautiful.
Some Ingredient Notes
- pink Lemons - Pink lemons are typically small and have a thin, but tough skin that's initially marked with green stripes. As they ripen, the green stripes fade and the skin becomes more yellow -- while on the inside, the pulp becomes more pink. They have very few seeds, and perhaps a slightly stronger and more tart lemony flavor than other lemons. Available nationwide, they're in season on and off from October through June and peak season is October through February.
- coconut flour - Coconut flour is gluten-free with a lovely subtle coconut flavor that doesn't overpower, or necessarily make things taste like coconut, and it's delicious with lemon!
- gluten-free all-purpose flour - I use Cup4Cup Gluten-Free Multi-Purpose Flour, and I love it. I think it behaves the most like a regular all-purpose flour.
Can you use other lemon varieties in pink gluten-free lemon bars?
Yes, you can use any lemon you'd like. Meyer lemons are my second choice and they would work beautifully in this recipe too. Ideally you want a thin-skinned lemon with as few seeds as possible.
How to Make the Gluten-Free Lemon Bars
- Line an 8 X 8 inch baking pan with parchment paper. Be sure to use a large enough piece that will cover the bottom and sides. Cut slits in each corner so that it will lay flat. Set aside.
- In a large mixing bowl, combine the butter and sugar. Use an electric mixer or a standing mixer with the paddle attachment, to cream it together until it's light and fluffy, about 5 minutes.
- Add the coconut flour and gluten-free all-purpose flour, and beat on a low speed just until it's completely incorporated. This will be a relatively wet dough. Use your hands to scoop it into the parchment-lined pan, and then use your hands to gently press it into the bottom.
- Bake in a preheated 350°F oven just until it's becoming golden, about 15 minutes. Remove it from the oven and let it cool at room temperature.
- While the crust is baking, in another mixing bowl, whisk the egg with the egg yolks and sugar until it's smooth, thick, and lighter in color -- about 4 minutes. Add the lemon zest and juice and whisk until it's blended.
- Pour the filling over the baked, cooled crust. Return the pan to the oven and bake just until it's set and lightly browned on top, about 25 minutes. Remove from the oven and let it cool completely in the pan.
- Once it's cool, very gently and carefully, lift it out of the pan with the parchment paper, and place it on a clean, dry surface where it can be sliced. Slice the lemon bars into nine squares, and place one lemon slice on the top center of each one.
- Add the powdered sugar to a small mesh strainer and gently tap its side, to sift it over all of the bars. It will almost instantly dissolve on the lemon slices, while the corners and sides will stay white.
* PLEASE NOTE * The lemon bars are fragile and are therefore best eaten with a fork.
How to Store Them
- To store the lemon bars, place them in an airtight container (or Ziploc bag) separated by parchment or wax paper layers, in the refrigerator. These are best eaten within a day or so.
- They can also be made ahead and stored in the freezer for about a month. Do not add the powdered sugar until you're ready to serve them. The best way to freeze them is in an even layer in a Ziploc bag with parchment paper on top so they don't touch the plastic.
More Must-Try Gluten-Free Lemon Desserts
I hope you love these Gluten-Free Lemon Bars with Coconut Crust as much as my family and I do!
Gluten-Free Lemon Bars with Coconut Crust
Ingredients
For the crust
- ½ cup plus 1 teaspoon salted butter, softened
- ½ cup granulated sugar
- ½ cup coconut flour
- ¼ cup gluten-free all-purpose flour
For the lemon topping
- 1 large egg
- 3 large egg yolks
- ¾ cup granulated sugar
- 2 teaspoons lemon zest, from about 1 large lemon
- ⅓ cup fresh lemon juice from a couple juicy lemons
- 9 very thinly sliced pink lemon (Meyer lemons can be substituted)
- about ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F, and adjust a rack to the top third.
- Line an 8 x 8-inch baking pan with parchment paper. Be sure to use a large enough piece that will cover the bottom and sides. Cut slits in each corner so that it will lay flat. Set aside.
For the crust
- In a large mixing bowl, combine the butter and sugar. Use an electric mixer or a standing mixer with the paddle attachment, to cream it together until it's light and fluffy, about 5 minutes.
- Add the coconut flour and gluten-free all-purpose flour, and beat on a low speed just until it's completely incorporated.
For the lemon topping
- While the crust is baking, in another large mixing bowl, whisk the egg with the egg yolks and sugar until it's smooth, thick, and lighter in color -- about 4 minutes. Add the lemon zest and juice and whisk until it's blended.
- Pour the filling over the baked, cooled crust (it's okay if it's still a bit warm). Return the pan to the oven and bake just until it's set and lightly browned on top, about 25 minutes. (If you fear it's becoming too brown and isn't yet set, lay a piece of foil lightly over the top until it's done.) Remove from the oven and let it cool completely in the pan.
- Now add the powdered sugar to a small mesh strainer and gently tap its side, to sift the sugar over all of the bars. It will almost instantly dissolve on the lemon slices, while the corners and sides will stay white. (You will likely not use all of the sugar.)
- To store the lemon bars, place them in an airtight container separated by parchment or wax paper layers, in the refrigerator.
NOTES
NUTRITION
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Brianne @Natural Girl Modern World
Wow I've never seen pink lemons before! I absolutely love anything with lemon, but especially lemon bars. This recipe looks fab. Thanks so much for sharing!!
valentina
Thanks so much! I had never seen pink lemons before these either. I'm enamoured with them. 🙂
Annie @ Annie's Noms
Wow, I've never heard of or seen pink lemons here, but I need to track some down as I love things as lemony as possible! These bars are just beautiful!
valentina
They're so good -- hope you can get some near you. 🙂 Thanks!
Elizabeth
Oh gosh these sound rather heavenly! I have a bottle of pink lemonade in my fridge, I must make these!
valentina
Oh, I love it! 🙂
jayne
love new gluten free baking ideas! this looks wonderful
valentina
Thanks, Jayne. Had to be GF for my son with Celiac. Hope you enjoy!
Ellen
I have never seen these. Is it OK to use yellow lemons for this recipe?
valentina
Yes, Meyer lemons are a great choice. 🙂
Coco in the Kitchen
I just licked the screen.
How embarrassing.
valentina
You are too funny. 🙂 It's even better in real life. 😉 xo
Shihoko
I have never heard of Pink Lemon but wow, how pretty they are and your coconut bar looks delicious<3
valentina
Thanks so much. I hadn't heard of them either -- until a few weeks ago. 🙂
swayam
Oh Valentina!! This looks so so pretty..and the flavors!! Sounds amazing.. Pinning!
Hey I host a link party every Sat through Wed..Saucy Saturday. Why don't you link this up today??We would love to have you over...
valentina
Thanks so much! I'll head over now. 🙂
Sara
This looks incredible! A beautiful dessert for spring!
valentina
Thanks so much, Sara! Hope you try it. 🙂
David
Tart and crunchy and perfect, oh my!
valentina
Thank you, David! 🙂
David Scott Allen
I have still not seen a pink lemon here in Tucson. After your first post of this recipe, I looked for them… and looked again… and again… and I am too cheap to order fruits and vegetables by mail! I’m sure they will get here someday… In the interim, I will make this fantastic recipe with Meyer lemons.
valentina
I have a tiny Meyer lemon tree so it's rare for me to use any other lemon. I hope these will make their way to Tuscon one day!! Hope you have a great weekend, David. 🙂 ~Valentina
sippitysup
More tart! I love lemony desserts with a decidely tart twist. I bet this is a good cocktail lemon too. GREG
valentina
Ooooh, I bet you're right. A delicious cocktail it would make, indeed. 🙂
Food jude
Wow, I made this delectable dish and my taste buds burst from favour over load, I got in the kitchen and worked my sweet and subtle Magic... Just a tip, add some mint for an even more bursting flavour lol
valentina
Thank you so much! So happy you loved these. And the touch of mint sounds delicious -- what a great idea! 🙂
Christina Conte
How did I miss these? So beautiful, Valentina and I can imagine they taste divine! I haven't seen these pink lemons in the store, but will now keep my eye out for them. (Btw, you could use this crust for the Millionaire's Shortbread!) 🙂
valentina
I was thinking that, Christina! Perfect! Can't wait to try that, and I hope you find the pink lemons. 🙂
Marissa
I've never seen pink lemons, but I'm so intrigued! Love the coconut in these too!
valentina
They're so pretty, Marissa. Thank you so much! 🙂 ~Valentina
Kelly | Foodtasia
Valentina, these lemon coconut bars are absolutely gorgeous! Their texture - especially the tops - makes them so irresistible!
valentina
Thank you, Kelly! I do love those slices on top. 🙂 ~Valentina
Kim Lange
These sound so wonderful. I have a really awesome coconut flour I love to use that would go perfectly with these. Pinning! xo
Dawn - Girl Heart Food
I'm OBSESSED with lemon dessert and I love coconut so these are right up my alley. Plus, how gorgeous do these look? So perfect considering it's snow on the ground. These will surely brighten anyone's day! Can't wait to try 🙂 Happy Monday!
sippitysup
Aren't those beautiful! GREG
Kathy @ Beyond the Chicken Coop
Pink lemons are new to me! I never even knew they existed. Now I am going to have to keep a close eye at my grocery store and if I find some, this is first on my list! Looks delicious!
David @ Spiced
Pink lemons!? Well I'll be. I've never seen pink lemons, but perhaps I'm just not looking hard enough! I do love lemon coconut bars, and I'm thinking I need to hunt down some pink lemons for a batch. Looks delicious, Valentina!
cathy
I was looking for a healthier version of lemon bars for my mom. This is it. Thank you!!!