Vegan Gluten-Free Lemon Bars
These bright and tangy lemon bars are smooth, citrusy, and ridiculously easy—without gluten, dairy, or regrets.
Ingredients
For the Crust
- 1 ½ cups almond flour
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Lemon Filling
- ¾ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup maple syrup
- ¼ cup coconut cream
- ¼ cup cornstarch or arrowroot powder
- ½ teaspoon turmeric for color, optional
- ¼ teaspoon salt
Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C) and line a baking dish with parchment paper.
- In a bowl, mix almond flour, maple syrup, melted coconut oil, vanilla extract, and salt until combined.
- Press the dough evenly into the dish and bake for 10-12 minutes until lightly golden.
- Let the crust cool while making the filling.
Step 2: Prepare the Lemon Filling
- In a saucepan, whisk lemon juice, zest, maple syrup, coconut cream, cornstarch, turmeric, and salt until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
- Pour the filling over the baked crust and smooth it out.
Step 3: Chill and Serve
- Refrigerate for at least 2 hours to let the filling set.
- Slice into squares and dust with powdered sugar if desired.
Notes
Nutritional Information (Per Serving)
- Calories: ~180
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
Extra Tips for Perfect Lemon Bars
- Use fresh lemon juice—bottled just won’t cut it.
- Chill them overnight for the best texture.
- For a firmer filling, add an extra teaspoon of cornstarch.
- Sprinkle with coconut flakes or powdered sugar before serving.