Candida Diet Friendly Lemon Bars with Coconut Cream Curd

Total time3 hr

Prep time20 min

Cook time40 min

Candida Diet Friendly Lemon Bars with Coconut Cream Curd

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Ingredients

16 servings

For the crust

2 cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
¼ tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes

For the lemon filling

1 can (13.5 oz) full-fat coconut milk
¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
¼ tsp turmeric
2 tbsp unsalted butter

For serving

2 tbsp powdered sugar, for dusting (optional)
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
2
In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or an electric hand mixer on low speed until the mixture resembles coarse, damp sand with no dry flour remaining and the dough just begins to clump when pressed.

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