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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 563.16 Kcal (2358 kJ) | ||
| Calories from fat | 218.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.26g | 37% | |
|---|---|---|---|
| Sodium | 276.58mg | 12% | |
| Potassium | 213.23mg | 5% | |
| Total Carbs | 85.73g | 29% | |
| Sugars | 67.08g | 268% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 16mg | 2% | |
| Amount Per 100 g | |||
| Calories | 331.75 Kcal (1389 kJ) | ||
| Calories from fat | 128.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.29g | 37% | |
|---|---|---|---|
| Sodium | 162.93mg | 12% | |
| Potassium | 125.61mg | 5% | |
| Total Carbs | 50.51g | 29% | |
| Sugars | 39.52g | 268% | |
| Dietary Fiber | 1.32g | 9% | |
| Protein | 1.97g | 7% | |
| Vitamin C | 5.4mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 13% | |
| Calcium | 9.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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