Creamy Lemon custard studded with blueberries and shredded coconut on a gluten free crust, the perfect solution to abundant blueberries! Sweet and Tart ~ no way to lose with this desert!
Lemon Bar Blueberry Tart,
for the Crust:
heat oven to 350°
2/3 cup Gluten Free Rolled Oats
3/4 cup Almond Meal
3 Tbs Brown Sugar
5 Tbs butter, coconut oil, or vegan margarine like earth balance
Combine Oats, Almond Meal & Sugar in food processor
Add butter or butter substitute and pulse until crumbly
Press into a 8x8 pan or 10 inch round tart pan
Bake 12-15 minutes until golden brown
Cool before filling
for the Filling
heat oven to 350°
1 cup of Sugar
2 Tbs All Purpose Gluten Free Flour
1/2 tsp Baking Powder
1 large Egg
1 large Egg white
1/4 cup Lemon Juice
Approx 1 1/2 cups Blueberries
1/2 cup shredded Unsweetened Coconut
in a medium bowl
Combine sugar, flour, baking powder, eggs, and lemon juice with a whisk until well blended and smooth
Sprinkle Coconut and Blueberries over cool crust
Slowly pour lemon mixture over the top
Bake for 30 minutes until Golden and set
Cool on a wire rack then chill
Sprinkle with confectioners sugar
ENJOY!
