How to Make It
Preheat oven to 350°.
Combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
Place cottage cheese and next 7 ingredients in a food processor; process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool 10 minutes on a wire rack. Refrigerate 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.
Standard lemons work well in this recipe, but Meyer lemons, which have a sweeter flavor, are a delicious substitute if you can find them in good condition. Often, you'll find lemons that are too soft, or dry and shriveled. Avoid these. What you want are plump, shiny-skinned fruits that are firm but not hard and seemingly heavy for their size, which is a good sign that they're full of juice.
Cooking Light Gluten-Free Cookbook