Luscious Vegetarian Coconut-Lemon Bars

"This reminds me of the coconut and lemon pies that my grandma used to make. It's the best of both in a bar! Cooking time includes time needed to "set"."
 
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Ready In:
1hr 55mins
Ingredients:
11
Yields:
12 bars
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ingredients

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directions

  • Grate the zest from 2 large or 3 medium lemons, then squeeze the lemons to obtain the 1/2 lemon juice for the recipe.
  • Combine lemon juice and agar flakes in a small non-reactive saucepan (stove method) or a 2 cup heatproof measuring cup (microwave method) and set aside for 15 minutes or until the agar has softened.
  • Preheat oven to 350°F.
  • Grease an 8x8 baking pan.
  • Whisk flour and 1/4 cup cane juice together in a medium bowl.
  • Add margarine in small chunks and cut in with a pastry cutter until mixture resembles small crumbs.
  • Press crumb mixture evenly into the prepared baking pan.
  • Bake for about 10-12 minutes in the preheated oven or until lightly browned at the edges.
  • Let crumb base cool.
  • If you will be using the stove to heat the lemon mixture, place the saucepan with the lemon and agar on the burner and bring to a boil over medium low heat.
  • Simmer, whisking every few minutes, until the agar dissolves; about 10 minutes.
  • If you will be using the microwave to heat the lemon mixture, place the heatproof measuring cup with the lemon mixture into the microwave and cook on high for 1 minute.
  • Remove the cup from the microwave and stir.
  • Continue to cook the mixture on high at 30 second intervals, stirring well after each time.
  • The agar should be dissolved after about 2 minutes of cooking, though this depends on the microwave.
  • Now, combine 3/4 cup cane juice with the arrowroot powder in a small saucepan.
  • Add the coconut milk and stir together.
  • Bring this mixture to a boil over medium heat, stir, then reduce heat and simmer for 1 minute.
  • Remove the pan from the heat and add the lemon juice mixture, lemon zest and 1/2 cup unsweetened coconut.
  • Pour lemon filling into the baking pan on top of the crust and cool for about 15 minutes.
  • Lightly press toasted coconut onto surface of cooled filling.
  • Allow pan to sit at room temperature for about 1 hour now to let the mixture totally set.
  • At this point, either serve the coconut lemon bars or cover with plastic wrap and refrigerate for up to 3 days.
  • Bring the bars to room temperature before serving.
  • Dust with powdered sugar, slice into 12 bars and serve.
  • NOTE: It is very important that your agar flakes be fresh or their jelling power may be lessened.
  • To test your agar for this recipe, put a spoonful of the prepared lemon mixture on a small plate and chill it for 15 minutes.
  • The mixture should be firm.
  • If it isn't, dissolve some more agar and stir it into your lemon mixture and repeat the test until the mixture jells properly.

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RECIPE SUBMITTED BY

I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them. I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.
 
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