Gluten-Free Lemon Bars with Coconut Crust are truly delectable and will make you a star! They’re sweet, tart and with pink lemons, they’re over-the-top beautiful!
Inspiration for Gluten-Free Lemon Bars with Coconut Crust
Though they appear more yellow than pink, these are quite literally pink lemon bars! I used Frieda’s Pink Lemons, and they are absolutely stunning.
So stunning that I just had to paint a pretty picture with them — in the form of a very tasty recipe.
What are 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 are gorgeous in these gluten-free lemon bars!
- Even though the pulp is pink, the juice is pale yellow.
- These lemons have very few seeds, and perhaps a slightly stronger and more tart, lemony flavor than other lemons.
- Pink lemons also have lovely, subtle floral and berry undertones.
- They’re season is on and off from October through June, pink lemons are available nationwide. Peak season is October through February.
Ask your local produce manager about Frieda’s pink lemons, to see if they have them, or when they’re getting them.
Can you use other lemon varieties?
Yes you can!
You can use any lemon you’d like — however, if you can’t get your hands on the pink lemons, Meyer lemons are my second choice, as they would work beautifully in this recipe too.
Ideally you want a thin-skinned lemon with as few seeds as possible.
Gluten-Free Coconut Crust
So that my gluten-free son would be able to taste this treat, I used coconut flour to make a shortbread-like crust, which perfectly compliments the lemon flavor.
It’s light, flaky, and holds together well, making it the most delicious vehicle for the wonderful, creamy lemon mixture.
And can we talk about how pretty these lemon bars are!?
Seriously, I can’t stop looking at them! And eating them!
They’re as scrumptious as they are beautiful.
I hope you love these Gluten-Free Lemon Bars with Coconut Crust as much as my family and I do!
If you try these gluten-free lemon bars, or any of my other recipes, I’d love to hear your thoughts in the comments below.
Where to Find Pink Lemons
The specialty section of many supermarkets will have them during peak season (October through February), and on and off March through June.
This is not a sponsored post. Frieda’s Produce sent me pink lemons for recipe testing, and as always, all opinions are my own.
Another fun recipe using pink lemons:
Gluten-Free Lemon Bars with Coconut Crust are truly delectable will make you a star! They're sweet, tart and with pink lemons, they're over-the-top beautiful!
- 1 large egg
- 3 large egg yolks
- 3/4 cup granulated sugar
- 2 teaspoons lemon zest, from about 1 lemon
- 1/3 cup fresh lemon juice from about 5 lemons
- 9 very thinly sliced pink lemon (Meyer lemons can be substituted)
- about 1/4 cup powdered sugar
Preheat the oven to 350°F, and adjust a rack to the top third.
Use a tiny bit of the 1 teaspoon of butter to lightly dab the bottom and sides of an 8 × 8-inch baking pan. Now line the pan with parchment paper (the dabs of butter will help it stick). 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. Now grease the parchment paper with what's left of the 1 teaspoon of butter. 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.
Let the crust cool at room temperature.
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.)
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.
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.
While the crust does hold together nicely, these bars are not super sturdy. They might fall apart a bit if you pick them up in your hands, and are therefore best eaten with a fork on a plate.
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