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Gluten Free Lemon Coconut Squares

Delicious Lemon Coconut dessert, perfect while enjoying the late sunlit summer evenings and best of all they're Gluten Free!
Prep Time 50 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American, Canadian
Servings 24 Pieces
Calories 105 kcal


Shortbread Base

  • 1/2 Cup Sugar
  • 1 tsp Baking Powder
  • 1 Cup Sorghum Flour
  • 1/2 Cup Coconut Flour
  • 1/2 tsp Lemon Rind finely grated
  • 1 Egg, Large
  • 1/2 tsp Xantham Gum

Lemon Topping

  • 2 Eggs. Large
  • 3/4 Cup Sugar
  • 2 tbsp Sorghum Flour
  • 1 tsp Lemon Peel Finely Grated
  • 1 tsp Baking Powder
  • 1 Cup Unsweetened shredded Coconut
  • 3 tbsp Fresh Lemon Juice
  • 3/4 Cup Powdered Sugar Use Sieve to dust top once removed from the oven.


  • Finely Grate Lemon peel. In a mixing bowl combine all dry shortbread ingredients together. Add butter and lemon rind and cream together.
  • Oil and lightly flour a 9 x 9 x 2 baking dish. Press shortbread mixture evenly into bottom of pan. Bake in pre-heated 350 degree oven for 15 minutes until set. If needed add 5 more minutes or GF base could end up blended into lemon mixture. Remove from oven and set aside.
  • For Lemon Topping: Beat eggs until light and foamy.
  • Finely grate more lemon peel and squeeze lemon, add to eggs.
  • Combine dry ingredients separately and mix well. Add dry ingredient mixture to egg mixture and blend until smooth.
  • Pour topping over the shortbread base and bake in 350 degree oven for 20-25 minutes until set and edges are slightly browned. Dust with powdered sugar, sift over top. Cut and serve when cooled.
Keyword Gluten Free Lemon Coconut Squares, www.thegourmetgirls.com