Lemon Coconut Bars Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite lemon coconut bars using this recipe. Lemon coconut bars gets its taste from fruits. Get all set to serve lemon coconut bars as a dessert today. If your diet is full of diabetic recipes then also include lemon coconut bars in it. Believe me, just try this lemon coconut bars once, you'll love it.
Ingredients
Base
1/4 cup margarine
1 cup all-purpose flour
Filling
2 eggs
1 tsp granulated fructose
3 tsp granulated sugar replacement
1 tsp vanilla extract
3/4 cup unsweetened coconut
1/8 tsp baking powder
Lemon Icing
1/4 cup granulated fructose
3 tsp granulated sugar replacement
1 tsp cornstarch
2 tsp aspartame sweetener
1 tsp grated lemon rind
lemon juice
Directions
Base: Cut margarine into flour in a bowl until mixture crumbles.
Press crumb mixture into anungreased 7x 11 in.(17x27 cm)baking pan.
Bake at 350°F (175°C) for 12 to 15 minutes, or until lightly browned.
Filling: Beat eggs in a bowl until light and lemon-colored.
Gradually beat in fructose, sugar replacement, and vanilla extract.
Stir in coconut and baking powder.
Spread mixture over baked base.
Return to oven, and continue baking for 20 minutes more, or until surface is lightly tanned.
Cool on rack.
Icing: Combine fructose, sugar replacement, cornstarch, and aspartame sweetener in a small food-blender container.
Blend, turning the blender from High to off for about 10 seconds.
Pour mixture into a small mixing bowl.
Add lemon rind.
Stir in just enough lemon juice to make mixture smooth and of a thick liquid consistency.
Press crumb mixture into anungreased 7x 11 in.(17x27 cm)baking pan.
Bake at 350°F (175°C) for 12 to 15 minutes, or until lightly browned.
Filling: Beat eggs in a bowl until light and lemon-colored.
Gradually beat in fructose, sugar replacement, and vanilla extract.
Stir in coconut and baking powder.
Spread mixture over baked base.
Return to oven, and continue baking for 20 minutes more, or until surface is lightly tanned.
Cool on rack.
Icing: Combine fructose, sugar replacement, cornstarch, and aspartame sweetener in a small food-blender container.
Blend, turning the blender from High to off for about 10 seconds.
Pour mixture into a small mixing bowl.
Add lemon rind.
Stir in just enough lemon juice to make mixture smooth and of a thick liquid consistency.
