These easy lemon bars are adapted from the Sweet Laurel Cookbook by Laurel Gallucci and Claire Thomas. They use “shredded coconut powdered sugar” on top instead of powdered sugar. You’ll have to pick up the book for that little trick!
Shredding coconut powdered sugar for servingor powdered sugar!
Preheat the oven to 350 degrees F. Line a 8 x 8 inch pan with parchment paper, letting the paper hand over the sides in a cross for easy removal.
Make the crust: whisk together the flour, coconut oil, maple syrup, and salt in a medium bowl until a soft dough forms. Press the dough into the bottom of the prepared pan, about 1/4 inch thick, and bake for 15 minutes, or until just golden brown around the edges. Remove from the oven and allow the crust to cool while you make the filling.
Make the filling: In the bowl of a stand mixer fitted with a whisk attachment (I used a hand egg beater), whip the eggs for about 4 minutes, until frothy. Slowly add the coconut oil and honey, and mix until combined. Fold in the lemon juice and zest by hand. Before adding the filling to the cooled crust, let the filling settle so there are no bubbles on top. You can tap the bowl on your counter a few times to help pop any bubbles.
Pour the filling into the cooled crust and bake for another 15 to 25 minutes, or until set at the edges and just barely jiggly in the center. Let the bars cool and set completely in the pan, then dust with the powdered coconut sugar and cut into squares. Store in a sealed container at room temperature for up to 3 days.