Name: Gluten-Free Lemon Bars
Yield: Makes 16 Servings
Ingredients: ¼ cup unsweetened shredded coconut; ¾ cup King Arthur Flour gluten free multi-purpose flour; 2 tablespoons granulated sugar; ⅛ teaspoon kosher salt; 1 large egg yolk; ¼ cup (½ stick) chilled unsalted butter, cut into pieces; ½ vanilla bean, split lengthwise; 4 large eggs; 1½ cups granulated sugar; 2 tablespoons finely grated lemon zest; ½ cup fresh lemon juice; 2 tablespoons King Arthur Flour gluten free multi-purpose flour; 1 teaspoon baking powder; Powdered sugar (for serving)

Alex Lau

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

Recipe notes