Lemon Coconut Squares (GF)

Lemon and coconut are a lovely combination.  These squares require a lot of sweetener in order to taste sweet enough.

Graham Cracker-like Crust: 
11/8 cups Gluten-Free Bake Mix, (300 mL)
1 cup almond flour (250 mL)
1/2 cup butter, melted (125 mL)
4 SPLENDA® packets
8 eggs, lightly beaten
Liquid sucralose to equal 13/4  cups SPLENDA® Granular (425 mL)
3/4  cup lemon juice (175 mL)
  (freshly squeezed, important for potent flavor)
1/4 cup powdered erythritol (60 mL)
1 tbsp grated lemon peel (15 mL)
1/4 cup Gluten-Free Bake Mix, page___ (60 mL)
1/2  tsp baking powder (2 mL)
Coconut Topping:
2/cup finely desiccated, unsweetened coconut (150 mL)
1/3  cup SPLENDA® Granular (75 mL)

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix, page___, almond flour, butter and SPLENDA®.  Using plastic wrap, press crust in bottom of 9 x 13-inch (23 x 33 cm) glass baking dish.  Bake in 350°F (180°C) oven 15 minutes, or until light, golden brown.  Allow crust to cool.  Reduce oven heat to 325°F (160°C). 

Filling:  In large bowl, using wire whisk, whisk eggs, liquid sucralose, OR SPLENDA® Granular, lemon juice, erythritol and lemon peel.  Gradually whisk in Gluten-Free Bake Mix, page___ and baking powder.  Pour carefully over cooled crust.  Bake in 325°F (160°C) oven 10 minutes, add Coconut Topping and bake another 10 to 12 minutes, or until set.  Let cool and refrigerate.

Coconut Topping:  In small bowl, combine coconut and SPLENDA® Granular.

Yield:  36 squares
1 square
87.5 calories
2.8 g protein
7.5 g fat
1.6 g carbs