Lemon Blueberry Bars with Coconut Crust
- CRUST
- 2 cups gluten free all purpose flour
- 2 teaspoons xanthum gum
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup shredded unsweetened coconut
- 12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes
- FILLING
- 1 1/2 cups granulated sugar
- 4 eggs
- 3 tablespoon lemon zest
- 1/2 cup lemon juice
- 2 teaspoons gluten free all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup fresh blueberries
- This recipe is vegetarian
- Produce
- Blueberries, fresh (1 cup)
- Coconut, unsweetened (1 cup)
- Lemon, zest (3 tablespoon)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Filling (1)
- Gluten free flour (2 1/8 cups)
- Granulated sugar (2 cup)
- Salt (5/8 teaspoon)
- Xanthum gum (2 teaspoons)
- Bread & Baked Goods
- Crust (1)
- Drinks
- Lemon juice (1/2 cup)
- Dairy
- Butter (12 tablespoons)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on laphemmephoodie.com
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Recipe Stats
Published June 28, 2012 (7 months ago).
225 people saved this recipe.
