Olive Oil Coconut Lemon Bars

Have you ever had Olive Oil Coconut Lemon Bars? If not I'm about to change your world. These bars are light and fluffy with a hint of lemon and dusting of shredded coconut on top! They did not last long as everyone devoured them! Give them a try and let me know what you think! You may also like this Chocolate Chip Banana Bread.

Why You'll Love This Recipe

Lemon bars are a delightful balance of sweet and tangy flavors having a deliciously fluffy texture in every bite! This Paleo treat is a healthy option that has only 9 ingredients. These ingredients make the lemon bars truly irresistible.

Ingredients You Will Need

Almond flour: is typically finer and made from blanched almonds, while almond meal is coarser and often includes the almond skins in its preparation.

Cassava flour: made from the root vegetable cassava is the perfect gluten-free substitute for wheat or other flours. Ideal for that light and fluffy texture in lemon bars with olive oil and coconut.

Extra virgin olive oil: stands out as an excellent choice for sautéing, adding richness and enhancing the natural flavors of foods. I love Garcia De La Cruz olive oil.

Baking powder: is a fast-acting leavening agent used in baking to make baked goods lighter and fluffier, essential for your olive oil lemon bars with coconut.

Salt: elevates the overall flavor of any dish. Always salt in moderation in accordance with your dietary preferences.

Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as "superfoods". They're important for structure in olive oil coconut lemon bars.

Lemon: adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients in these lemon bars.

Coconut sugar: is a natural sweetener derived from the sap of the coconut palm tree.

Coconut flakes: are a larger version of dried shredded coconut. Instead of being grated, boiled coconut meat is cut into substantial flakes that are then dried.

Instructions

Preheat oven: to 350˚.

Line a 9" square pan: with parchment paper and grease pan. (or an 8" round pan).

In a bowl: mix the first 4 ingredients.

Zest lemon: and add juice to a small bowl and set it aside.

In a large bowl: beat eggs and sugar with a hand mixer till frothy. This step is crucial for those making olive oil coconut lemon bars.

Add lemon mix: and oil stirring with a spatula.

Fold in flour mixture: being careful not to over mix.

Pour the batter: into your pan.

Bake 40-45 minutes: or till a toothpick inserted in center comes out clean. If using a round pan bake for 45-50 minutes.

In a high speed blender: combine the coconut sugar and shredded coconut till you have a coarse mix. This mix is the crowning touch on the olive oil coconut lemon bars.

Sprinkle cake: with topping and cut into squares when cooled.

Enjoy!

Recipe Tips and Tricks

Use a high quality extra virgin olive oil: for the best flavor profile in these olive oil coconut lemon bars.

Be sure to allow the lemon bars to cool: completely before adding the topping and cutting into squares as the sugar can melt creating an icing effect rather than a sugared topping.

Roll your lemons on the counter: before you zest and juice them to make them extra juicy. It's another key step for perfect olive oil coconut lemon bars.

Recipe Variations

Add blueberries: to the mix for a delightful blueberry lemon bar.

Storage Tips

You can store these olive oil coconut lemon bars in the refrigerator in an airtight container for up to 7 days. They can also be frozen for up to 3 months.

FAQs About Olive Oil Coconut Lemon Bars

Why should I use extra virgin olive oil in these lemon bars?

It is the highest grade of oil made from mechanically-pressed olives without the use of heat or chemicals. It has a superior taste and contains more of the vitamins and minerals found in olives.

Can I cut the bars right when they come out of the oven?

You should wait until the bars have completely cooled before you attempt to cut them. Cutting them too soon while still warm will make them crumble.