Gluten Free Vegan Lemon Bars
These gluten free vegan lemon bars are bright, creamy, and full of fresh lemon flavor. A chewy almond flour crust pairs beautifully with a smooth lemon filling, creating a refreshing dessert that is easy to slice, easy to serve, and hard to resist.
If you love lemon desserts, this recipe is a wonderful way to enjoy that sweet-tart flavor in a dairy-free, egg-free, and gluten-free treat. Lemon desserts have a special freshness that makes them feel light and cheerful, whether you are serving them after dinner, bringing them to a gathering, or keeping a chilled pan in the refrigerator for a simple homemade sweet.
Classic lemon bars are usually made with a buttery shortbread crust and a filling based on eggs, sugar, and lemon juice. This gluten free vegan version takes a different approach while still keeping the best parts of the original dessert: a golden crust, a creamy center, and a bold lemon finish. Since there are no eggs in this recipe, the filling is thickened on the stovetop until it becomes silky and rich, then chilled until firm enough to cut into clean bars.
The crust is made with almond flour, which gives these vegan lemon bars a tender, chewy texture and a naturally nutty flavor. Instead of being dry or crumbly, the crust holds together well and complements the smooth lemon layer on top. A little coconut oil and maple syrup help bind it together, while a small amount of sugar adds just the right level of sweetness.
The lemon filling is creamy, tangy, and pleasantly rich. Full-fat coconut milk cream creates the base, while fresh lemon juice and lemon zest bring a clean citrus flavor. Cornstarch or tapioca starch helps thicken the mixture so it sets properly once chilled. A small pinch of turmeric can be added for a brighter yellow color, but it is completely optional and does not affect the flavor when used in a tiny amount.
These gluten free vegan lemon bars are best served cold. Chilling gives the filling time to firm up and allows the flavors to settle into a smooth, refreshing dessert. The result is not an exact copy of traditional lemon bars, but it is a delicious plant-based version with its own beautiful texture and flavor. The chewy almond crust, creamy lemon topping, and fresh citrus aroma make this recipe a bright dessert for spring, summer, holidays, or anytime you are craving something sweet and tart.
- Crust
- 1 cup almond flour
- 1/4 cup cane sugar or coconut sugar
- 1/4 teaspoon sea salt
- 2 tablespoons melted refined coconut oil
- 2 tablespoons pure maple syrup
- Lemon Filling
- 3/4 cup cane sugar
- 3 tablespoons cornstarch or tapioca starch
- 2 teaspoons lemon zest
- 1/4 teaspoon sea salt
- 1/8 teaspoon turmeric, for color, optional
- 1 1/2 cups canned full-fat coconut milk cream*
- 1/3 cup fresh lemon juice
- 1 tablespoon refined coconut oil
- 1 teaspoon pure vanilla extract
- Preheat the oven to 375 degrees Fahrenheit. Line an 8×8-inch square baking pan with parchment paper and set it aside.
- To make the crust, add the almond flour, sugar, and salt to a mixing bowl. Stir until evenly combined.
- Add the melted coconut oil and maple syrup. Mix until the ingredients come together and form a soft, slightly sticky crust mixture.
- Press the crust evenly into the bottom of the prepared baking pan. Prick the crust a few times with the tines of a fork to help prevent bubbles from forming while it bakes.
- Bake the crust for 13 to 15 minutes, or until it is lightly golden. Remove it from the oven and allow it to cool slightly on a cooling rack while you prepare the lemon filling.
- In a medium saucepan, whisk together the sugar, cornstarch, lemon zest, salt, and turmeric, if using.
- Stir in the coconut milk cream, fresh lemon juice, and coconut oil until the mixture is smooth.
- Place the saucepan over medium heat and bring the filling mixture to a low boil, stirring constantly. Reduce to medium-low heat and continue cooking until the filling is bubbly and thick, about 5 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the warm lemon filling over the baked crust and spread it evenly.
- Carefully place the pan in the refrigerator. Chill for 2 to 3 hours, or until the lemon bars are completely cool and firm enough to slice.
- Once chilled, lift the bars from the pan using the parchment paper, slice into squares, and serve cold.
This recipe was originally created in partnership with Bob’s Red Mill. All opinions are the author’s own.
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