1. Preheat oven to 350°F. Coat an 8x8-inch baking pan with nonstick cooking spray.
2. For the crust: In a large bowl combine 3/4 cup flour, 1/4 cup coconut sugar, plus salt. Stir in butter and canola oil until mixture is crumbly. Press dough evenly into prepared baking pan. Bake 15 minutes or until firm to the touch and lightly browned.
3. For the lemon filling: In a medium bowl whisk together 3/4 cup coconut sugar, 2 tablespoons flour, plus lemon zest and juice, vanilla, eggs and egg white until smooth. Pour mixture evenly over hot crust.
4. Bake at 350°F 15 to 18 minutes or until set. Let cool completely in the pan on a wire rack. Cover, and chill in the refrigerator at least 1 hour. Cut into squares with a knife lightly coated with nonstick cooking spray. Dust bars with powdered sugar right before serving. Store in an airtight container in the refrigerator.
- 4 g Fat
- 1 g Saturated Fat
- 30 mg Cholesterol
- 50 mg Sodium
- 17 g Carbohydrate
- 1 g Fiber
- 2 g Protein
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Nutritional Information
- 4 g Fat
- 1 g Saturated Fat
- 30 mg Cholesterol
- 50 mg Sodium
- 17 g Carbohydrate
- 1 g Fiber
- 2 g Protein
Directions
1. Preheat oven to 350°F. Coat an 8x8-inch baking pan with nonstick cooking spray.
2. For the crust: In a large bowl combine 3/4 cup flour, 1/4 cup coconut sugar, plus salt. Stir in butter and canola oil until mixture is crumbly. Press dough evenly into prepared baking pan. Bake 15 minutes or until firm to the touch and lightly browned.
3. For the lemon filling: In a medium bowl whisk together 3/4 cup coconut sugar, 2 tablespoons flour, plus lemon zest and juice, vanilla, eggs and egg white until smooth. Pour mixture evenly over hot crust.
4. Bake at 350°F 15 to 18 minutes or until set. Let cool completely in the pan on a wire rack. Cover, and chill in the refrigerator at least 1 hour. Cut into squares with a knife lightly coated with nonstick cooking spray. Dust bars with powdered sugar right before serving. Store in an airtight container in the refrigerator.