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Gluten Free Coconut Lemon Bars


½ cup coconut flour (or all-purpose flour for non GF version)

½ cup Milton’s Gluten Free Crispy Sea Salt Crackers, finely crushed (or any other cracker you have on hand)

½ cup unsweetened coconut, shredded

¼ cup sugar, plus 1 cup (or brown sugar)

⅓ cup coconut oil, melted (or butter or vegetable oil)

4 eggs

½ cup fresh lemon juice (or bottled lemon juice)

4 Tbsp cornstarch

Powdered sugar


Preheat the oven to 350 degrees Fahrenheit. Stir together coconut flour, crushed crackers, coconut, ¼ cup sugar, and coconut oil. Press the crust into a 9x9 baking dish and bake for 10 minutes. Meanwhile, whisk together eggs. Continue whisking while adding lemon juice, remaining sugar and cornstarch. Pour onto the cooled crust and bake for 18-20 minutes. Chill in the refrigerator. When you’re ready to serve, dust with powdered sugar!

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