I cannot tell you how delicious these lemon cake bars are. These coconut flour lemonbars are every thing you want in a springtime dessert, moist, lemony and oh so sweet
The fruit formed during the summer, following the most delicious smelling blossoms, and continued to grow and ripen when I moved the plant indoors for the winter
Place the shredded coconut mixture on a small cookie sheet lined with parchment paper. Now dip the bars in the cocoa mixture, and turn to all sides to coat evenly
The house was filled with the sweet scent of cake and lemon and coconut the morning I baked these - there's no air freshener that can sweeten up a home like something freshly baked, cooling on the counter
I mixed up some shortbread dough for lemonbars for Jamie to take to work, and instead of sprinkling the top of the lemonbars with powdered sugar or a glaze, I just used some of the dough as a crumb topping
Lemon, blueberry, and coconut isn't common. I had originally planned some decadent chocolate-y coconut almond cupcakes (very similar to these) to make for Easter, but then the weather turned nice and I wanted something more fruity and spring-y
I'm finally getting around to that project, so in honor of dear friends, I present my creamy, dreamy, deliciously citrus-y and just a little bit tart lemon cheesecake bars
Gingerbread Cookie Bars from From Gate to Plate. CoconutLemon Raspberry Bundt Cake #ChristmasWeek. It is a blend of the three named flavors and has a lovely coconut cream glaze over the top
Comments
Log in or Register to write a comment.