Lemon Coconut Squares (GF)

 LEMON COCONUT SQUARES

Lemon and coconut are a lovely combination.  These squares require a lot of sweetener in order to taste sweet enough.

Graham Cracker-like Crust: 

1¹/₈cups Gluten-Free Bake Mix, (300 mL)

  page___

1 cup almond flour (250 mL)

¹/₂ cup butter, melted (125 mL)

4 SPLENDA^® packets

Filling:

8 eggs, lightly beaten

Liquid sucralose to equal 1³/₄  cups SPLENDA^® Granular (425 mL)

³/₄  cup lemon juice (175 mL)

  (freshly squeezed, important for potent flavor)

¹/₄cup powdered erythritol (60 mL)

1 tbsp grated lemon peel (15 mL)

¹/₄ cup Gluten-Free Bake Mix, page___ (60 mL)

¹/₂  tsp baking powder (2 mL)

Coconut Topping:

²/₃  cup finely desiccated, unsweetened coconut (150 mL)

¹/₃  cup SPLENDA^® Granular (75 mL)

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix, page___, almond flour, butter and SPLENDA^®.  Using plastic wrap, press crust in bottom of 9 x 13-inch (23 x 33 cm) glass baking dish.  Bake in 350°F (180°C) oven 15 minutes, or until light, golden brown.  Allow crust to cool.  Reduce oven heat to 325°F (160°C). 

Filling:  In large bowl, using wire whisk, whisk eggs, liquid sucralose, OR SPLENDA^® Granular, lemon juice, erythritol and lemon peel.  Gradually whisk in Gluten-Free Bake Mix, page___ and baking powder.  Pour carefully over cooled crust.  Bake in 325°F (160°C) oven 10 minutes, add Coconut Topping and bake another 10 to 12 minutes, or until set.  Let cool and refrigerate.

Coconut Topping:  In small bowl, combine coconut and SPLENDA^® Granular.

Yield:  36 squares

1 square

87.5 calories

2.8 g protein

7.5 g fat

1.6 g carbs