Ingredients for - Gluten Free Lemon Coconut Poppy Seed Bars
How to cook deliciously - Gluten Free Lemon Coconut Poppy Seed Bars
1. Stage
Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
2. Stage
Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
3. Stage
Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
4. Stage
Press the crust evenly across the bottom of the prepared baking pan.
5. Stage
Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
6. Stage
While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
7. Stage
Whisk in the sugar and cornstarch.
8. Stage
Pour the filling over the baked crust and return the pan to the oven.
9. Stage
Bake for 25-30 minutes more, until the filling is set.
10. Stage
Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
11. Stage
Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
12. Stage
Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
