Lemon Bars

by Midge McCoy, Donna Changs


  • ½ lb coconut oil
  • ½ cup sugar
  • 2 cups flour
  • ¼ tsp salt


  • 6 tbsp golden flax meal
  • 1 cup water
  • 3 cups sugar
  • 2 tbsp lemon zest
  • 1 cup lemon juice
  • 1 cup flour
  • Confectioner’s sugar for garnish


For the crust, add all ingredients together in a food processor, and pulse until evenly combined. It’s supposed to look like shortbread. Grease a large casserole dish or similarly-sized baking sheet, and press the dough into it so that it is even and as flat as possible. Bake at 350 degrees for 20 minutes or until it appears dry. 

While it bakes, mix the flax and water together and let stand for 5 minutes—this is your egg substitute. Next, mix the remaining filling ingredients and add the “egg” once it has thickened. Turn the oven down to 325 degrees, and pour the filling on top of the crust. Bake for 25 to 30 minutes or until the filling looks set. 

Let cool and top with confectioner’s sugar—tap through a sieve to make it look pretty.