Vegan Gluten-Free Lemon Bars

Why You’ll Love This Recipe

Vegan Gluten-Free Lemon Bars are the perfect balance of tart, sweet, and creamy. With a buttery, crumbly gluten-free crust and a silky-smooth lemon filling, these bars are a refreshing treat that everyone can enjoy—whether they’re vegan, gluten-free, or simply love a delicious dessert! The zesty lemon flavor pops through the rich filling, and the crust adds a delightful crunch, making each bite a perfect combination of textures. These bars are easy to make, and their vibrant flavor makes them an ideal dessert for any occasion.

Ingredients

For the Crust:

• 1 1/2 cups gluten-free all-purpose flour

• 1/4 cup coconut flour (or almond flour)

• 1/4 cup powdered sugar (or coconut sugar for a less refined option)

• 1/4 teaspoon salt

• 1/2 cup coconut oil, melted (or vegan butter)

• 2-3 tablespoons ice water (as needed)

For the Lemon Filling:

• 1 cup fresh lemon juice (about 4-5 lemons)

• 1 tablespoon lemon zest (from the same lemons)

• 1/2 cup full-fat coconut milk (or another non-dairy milk)

• 1/2 cup maple syrup (or another liquid sweetener)

• 1/4 cup cornstarch (or arrowroot powder)

• 1/4 teaspoon turmeric (for color, optional)

• 1/4 teaspoon vanilla extract (optional)

For Topping:

• Powdered sugar for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, allowing the paper to hang over the edges for easy removal.

2. Mix the Crust Ingredients: In a medium bowl, combine the gluten-free flour, coconut flour, powdered sugar, and salt. Stir well to combine.

3. Add the Wet Ingredients: Add the melted coconut oil and stir until the mixture starts to come together. If the dough feels too dry, add a tablespoon of ice water at a time until it forms a dough that can be pressed into the pan.

4. Press the Dough into the Pan: Press the dough evenly into the prepared baking pan to form a smooth, even crust. Use the back of a spoon to press it down firmly.

5. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.

For the Lemon Filling:

6. Make the Filling: In a medium saucepan, whisk together the lemon juice, lemon zest, coconut milk, maple syrup, cornstarch, turmeric (if using), and vanilla extract (if using). Place the saucepan over medium heat and bring the mixture to a simmer, whisking constantly. The mixture will start to thicken as it heats up.

7. Cook the Filling: Once the mixture has thickened (about 3-5 minutes), remove the saucepan from the heat. The filling should have a pudding-like consistency.

8. Pour the Filling over the Crust: Pour the lemon filling over the cooled crust, spreading it evenly with a spatula.

9. Bake the Bars: Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is set and firm to the touch. It may still be slightly jiggly, but it will firm up as it cools.

10. Cool and Chill: Allow the lemon bars to cool in the pan for about 10 minutes, then transfer them to the refrigerator to chill for at least 2 hours, or until fully set.

For Topping:

11. Dust with Powdered Sugar: Once the bars have chilled and set, dust the top with powdered sugar just before serving, if desired.

12. Serve: Slice the lemon bars into squares or rectangles and serve cold.

Servings and Timing

• Servings: 9-12 bars

• Prep time: 15 minutes

• Cook time: 25-30 minutes

• Total time: 2.5-3 hours (including chilling time)

Variations

• Flavor Variations: Add a bit of fresh mint or basil to the lemon filling for an herbaceous twist, or mix in a few tablespoons of poppy seeds for texture.

• Crust Variations: If you prefer a more traditional crust, you can substitute almond flour for the coconut flour, or use oat flour for a more neutral flavor.

• Refined Sugar-Free: For a refined sugar-free version, substitute the powdered sugar with a sugar-free sweetener like powdered erythritol or coconut sugar.

• Gluten-Free & Vegan Option: This recipe is both gluten-free and vegan as written, but if you prefer a richer filling, you can replace the coconut milk with cashew cream for a creamier texture.

Storage/Reheating

• Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: To freeze, slice the lemon bars and wrap each slice tightly in plastic wrap. Store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or in the refrigerator before serving.

FAQs

1. Can I make these lemon bars ahead of time?

Yes, these lemon bars actually taste better after chilling for a few hours, as the flavors have more time to meld together. You can prepare them the day before and store them in the refrigerator until ready to serve.

2. Can I use a different type of non-dairy milk?

Yes, you can use almond milk, soy milk, or oat milk in place of coconut milk. However, coconut milk gives the filling a rich, creamy texture, so using a non-dairy milk with a similar fat content (like canned full-fat coconut milk) is recommended for the best results.

3. Can I make these lemon bars without coconut flour?

Yes, you can substitute the coconut flour with extra gluten-free all-purpose flour, but you may need to slightly adjust the liquid in the crust. Coconut flour is more absorbent, so it helps create a crumbly, but firm texture.

4. How do I get the lemon filling smooth?

Make sure to whisk the ingredients together thoroughly before heating them, and keep stirring the mixture constantly while it’s cooking to avoid lumps. The cornstarch will help thicken the filling, creating a smooth, custard-like texture.

5. Can I add more sweetness to the filling?

If you prefer a sweeter filling, you can increase the amount of maple syrup or sweetener to taste. Be sure to adjust the flavors gradually, as the lemon zest and juice provide a tangy balance.

6. Can I make these bars with a store-bought crust?

Yes, you can use a store-bought gluten-free or vegan crust if you prefer a quicker option. Simply skip the crust-making step and proceed with the filling.

7. Can I use regular sugar instead of maple syrup?

Yes, you can substitute maple syrup with granulated sugar or another sweetener of your choice. If you use granulated sugar, you may want to increase the liquid slightly to compensate for the difference in texture.

8. How do I prevent the crust from becoming soggy?

Allow the crust to cool completely before adding the lemon filling. If you find the crust gets soggy, you can bake it for an extra 5-10 minutes before adding the filling to firm it up.

9. Can I freeze these lemon bars?

Yes, you can freeze lemon bars. Wrap them tightly in plastic wrap or parchment paper and store them in an airtight container or freezer-safe bag. Let them thaw in the refrigerator overnight before serving.

10. Can I use other citrus fruits for a different flavor?

Yes! You can use lime juice, orange juice, or a combination of citrus fruits to make variations of this recipe. Adjust the sweetness as needed for the different citrus flavors.

Conclusion

Vegan Gluten-Free Lemon Bars are a refreshing, tangy, and satisfying dessert that’s perfect for any occasion. With their vibrant lemon filling, crumbly gluten-free crust, and just the right amount of sweetness, these bars are a delightful treat that everyone can enjoy. They’re easy to make, completely customizable, and a perfect way to enjoy a fresh, light dessert without any guilt!