Lemon bars with velvety smooth tart lemon curd became a family favorite in recent years. I finally had found the perfect ratio of crust to tart creamy topping and although they were time-consuming to make they were so worth it. With Anna’s food sensitivities I set about looking for a modified recipe that would allow us to once again enjoy lemon bars. This definitely is an acceptable variation and disappears all too quickly from the pan as I hear repeatedly, “Who ate all the lemon bars?!?!” Enjoy!

Preheat oven to 350 F.

  1. Line 9″ x 9″ pan with aluminum foil.
  2. Mix with pastry blender or fork until crumbly.
  3. Press into pan making certain to get in the corners.
  4. Bake 8-10 minutes, or until crust is lightly brown.
  5. Prepare custard while crust is baking.
  • Custard Layer
  • 4 large eggs
  • 1/2 cup pear/pineapple sweetener
  • 1 TBS corn starch
  • 1 tsp. lemon zest
  • 1/2 cup fresh squeezed lemon juice
  • 1//4 cup unsweetened coconut milk
  • 1/2 cup unsweetened finely shredded coconut.
  1. Place all ingredients in blender mixing until thoroughly combined (approximately 5 seconds).
  2. Pour mixture onto hot crust and bake 15-20 minutes, until the center is set.
  3. Cool and enjoy!