Rating: 2 stars
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Delicious treat and gluten-free! Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.


Recipe Summary

16 2-inch squares


Original recipe yields 16 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

  • 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.

  • Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.

  • Press the crust evenly across the bottom of the prepared baking pan.

  • 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.)

  • 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.

  • Whisk in the sugar and cornstarch.

  • Pour the filling over the baked crust and return the pan to the oven.

  • Bake for 25-30 minutes more, until the filling is set.

  • 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.

  • 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.

  • Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Nutrition Facts

104 calories; protein 2.4g; carbohydrates 12.9g; fat 5.1g; cholesterol 63.1mg; sodium 49.1mg. Full Nutrition