LEMON COCONUT BARS

LEMON COCONUT BARS

The filling is a little more tart than standard. We think it is perfect, but if you know that you are sensitive either add more maple syrup or use a little less lemon juice.
- GreenKitchenStories
http://www.greenkitchenstories.com/perfect-lemon-coconut-bars/

Crust
5 tbsp (75 g) coconut oil
3 tbsp maple syrup
2 cups/480 ml (200 g) shredded coconut (unsweetened)
1 cup/240 ml (100 g) almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon curd)

Filling
3 eggs + 2 egg yolks
6 tbsp maple syrup
1/3 cup / 80 ml lemon juice + 1 tbsp zest (around 2 lemons)
1/3 cup / 80 ml  (35 g) almond flour

Dust with 3 tbsp coconut flour (or powdered sugar)

Set the oven to 350°F (175°C).

Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined.
 Remove from the heat.
 Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring. Keep stirring for about a minute. The mixture should be quite sticky now.
 Line a 12×8 inch (30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact. Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.

In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for two more minutes. Pour the mixture over the baked crust in the baking dish. Bake for around 16-19 minutes or until edges are light brown and center is set. Let cool for at least 10-15 minutes before slicing up the bars. You always want to dig in immediately, but it is much easier to eat after it is set. Cut into roughly 1 x 2-inch (3 x 6 cm) rectangles. Dust with coconut flour or powdered sugar.