-
1
Preheat oven to 350u00b0F and generously rub an 8x8 inch pan with coconut oil. Set aside.
-
2
In a large bowl, using an electric hand mixer, beat monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in coconut flour until dough forms.
-
3
Press dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
-
4
Lower temperature of oven to 325u00b0F and ensure oven rack is in the middle of the oven.
-
5
Once the crust has cooled, gently whisk eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
-
6
In a separate, medium bowl, lightly heat lemon juice (I used a microwave.) Whisk in monkfruit and stir until it is dissolved. Whisk coconut flour into lemon juice mixture, 1/2 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
-
7
Pour lemon juice mixture into the egg mixture, whisking while pouring, until evenly combined.
-
8
Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature.
-
9
Cover and refrigerate for at least 6 hours, best overnight. You need to let the crust completely cool, or it will be soft.
-
10
Using a very sharp knife (or else you might not cut through the crust), cut bars into squares and devour.
-
11
Notes:
-
12
1. See blog post for notes on other sweeteners.
-
13
2. As with all gluten-free baking, please weigh flour to ensure results.
-
14
3. The first bar is a little difficult to get out, so be gentle! But, once one is out, it's smooth sailing!
-
15
4. Store bars in the refrigerator until ready to serve. Monkfruit does become grainy as it cools and sits for a long term, so bars are best made as close to serving as possible (keeping chilling time in mind).
