Lemon Bars (Vegan and Gluten-free)

I love lemon everything right now, these Vegan Lemon Bars being at the top of the list! The crisp, cookie layer comes together easy and quickly. Made with a little coconut that goes great with the lemon. While that bakes in the oven you prepare the lemon filling. It is an easy lemon filling full of tangy lemon flavor and creamy consistency, just what you want from a lemon bar. Another great lemon recipe is this Vegan lemon tart.

Ingredients

These are the ingredients you will need to make these Vegan Lemon Bars. For the full ingredient list with measurements, scroll down to the recipe card at the bottom of the page.

Cookie base:

• Coconut oil, melted
• Maple syrup, agave syrup or other liquid sweetener can also be used
• Almond milk, or other unsweetened plant based milk.
• Almond flour, almond meal can also be used for a little courser texture. Make sure it is certified gluten-free for a gluten-free lemon bar.
• Gluten-free all purpose flour
• Dried coconut, finely shredded
• Pinch of salt

Lemon Filling:

• Fresh squeezed lemon juice, I used about 4 large lemons in this recipe, depending on the size
• Sugar, I use organic
• Coconut milk from a can, use a full fat variety
• Corn starch, add 5-6 tablespoon depending on how firm you like the lemon filling
• Turmeric for color, this is optional but I highly recommend it

See recipe card for quantities.

Instructions

Cookie base

1. Start by preheating the oven and line a square baking pan with parchment paper. 
2. Mix the wet ingredients together for the cookie layer in a mixing bowl. Then add the dry ingredients. Add the cookie cookie base layer to the prepared pan and press down to an even layer and bake for 10 minutes. While the base if cooking, make the lemon filling.

Lemon Filling

1. Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. Also the bottom can easily burn if left alone.Let it cool slightly.
2. Ones the cookie layer comes out of the oven let it cool slightly, the add the lemon filling. Smooth out the top and bake for about 15 minutes. Let the lemon bars cool down in the pan and then put them in the fridge for at least 4 hours to set, preferably over night. Cut into squares and enjoy!

Another great recipe to try is this Mango cheesecake bites (vegan and gluten-free) or this Vegan Clementine Cake filled with citrus flavor.

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5 from 1 vote

Print

Lemon Bars (Vegan and Gluten-free)

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

The most incredible Lemon Bars full of tangy lemon flavor on a crisp cookie crust.

Servings: 16 Pieces

Author: Helena

Ingredients

Cookie base

• 1 tablespoon coconut oil, melted
• 2 tablespoon maple syrup or other liquid sweeter
• 1 tablespoon almond milk
• ½ cup almond flour
• ½ cups gluten free all purpose flour
• ¼ cup dried coconut
• pinch of salt

Lemon Filling

• ¾ cups lemon juice about 4 large lemons
• 1 ½ cups sugar
• 1 cup coconut milk from a can
• 5-6 tablespoon corn starch
• ¼ teaspoon turmeric for color, optional

Instructions

Cookie base

1. Start by preheating the oven to 180C (350F)

   Line a square 20cm (8inch) baking pan with parchment paper.

2. Mix the wet ingredients together for the cookie layer in a mixing bowl. Then add the dry ingredients.

   Add the cookie cookie base layer to the prepared pan and press down to an even layer and bake for 10 minutes.

   While the base if cooking, make the lemon filling.

Lemon Filling

1. Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. Also the bottom can easily burn if left alone.

   Let it cool slightly.

2. Ones the cookie layer comes out of the oven let it cool slightly, the add the lemon filling. Smooth out the top and bake for about 15 minutes.

   Let the lemon bars cool down in the pan and then put them in the fridge for at least 4 hours to set, preferably over night.

   Cut into squares and enjoy!