Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan
Makes 16 bars
Ingredients for Crust:
½ cup butter or coconut oil
1/3 cup unsweetened flaked coconut, lightly toasted and cooled
½ cup maple sugar or palm (coconut) sugar (both available in natural food markets)
Ingredients for Lemon Curd filling:
1 ¼ cup maple or palm (coconut) sugar
¼ cup Elizabeth’s Gluten-free Baking Mix or ¼ cup The Pure Pantry Organic All Purpose Baking Mix Fashioned baking mix
¾ cup lemon juice (about 4 lemons)
3 Tbsp freshly grated lemon zest
1/3 cup unsweetened flaked coconut, toasted and cooled
To make crust:
1. Preheat oven to 325 F and butter 9-by-12 inch baking pan.
2. In a medium-size bowl, blend together with fingertips the baking mix, butter or coconut oil, coconut, and sugar until butter has no lumps and mixture resembles course meal. Pat mixture into prepared pan and pierce with fork all over. Bake in middle of oven 20 minutes, or until golden brown. Remove from oven and reduce temperature to 300˚ F.
To make filling:
1. In a medium bowl, whisk together eggs and sugar until combined. Whisk in baking mix, lemon juice and lemon zest until well combined.
2. Pour mixture over crust and bake in middle of oven 15 minutes. Top custard with toasted coconut and bake 5 minutes, or until just set. Cool in pan then chill 1 hour before cutting into squares.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.