Vegan Gluten Free Lemon Bars

November 22, 2022

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Do Lemon Bars Have Dairy

Creamy Vegan GF Lemon Bars | Minimalist Baker Recipes

Lemon bars are typically made with butter. And some recipes use sweetened condensed milk to make rich and creamy lemon bars.

Both of these ingredients are dairy products. However, our special, gluten-free lemon bar recipe has no dairy ingredients. Instead, it uses vegan butter and coconut milk, making it a healthy, gluten-free treat.

These Gluten Free Refined Sugar Free And Vegan Lemon Bars Are Easy To Make And Taste Amazing They Have Such An Awesome Lemon Flavor And Creamy Texture

Dont forget to grab your FREE gluten free and dairy free Dessert Recipes E-Cookbook at the bottom of the post!

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We LOVE lemon everything in our house . Both of my kids even enjoying licking raw lemons once Ive juiced them for a recipe.

I think they get their love of lemon from my husband because he is obsessed with all things lemon.

He doesnt have any food allergies so in the past Ive just made traditional lemon bars for him. Now that my kiddos are dealing with food allergies too I decided it was about time to figure out a recipe that we all could enjoy together.

So I needed to figure out how to make lemon bars without the eggs, gluten, dairy, or refined sugar. This seemed like an impossible task but once I broke it down it actually wasnt too tricky.

For the shortbread crust I just used a slightly modified version of my shortbread cookie recipe and it worked great. The filling traditionally gets its texture from eggs so that was a bit more difficult.

I knew that cornstarch would be involved to make the thick filling, but I didnt want it to be completely like jello so I started researching how to avoid that. I came across a recipe from Nora Cooks and she adds coconut milk to the filling which helps give it a creamy texture.

So lets talk about what you need to make these delicious vegan lemon bars!

What Does The Filling In These Gluten Free Lemon Bars Taste Like

Youll need at least one fresh lemon for the lemon zest so your crust, not just your filling, is pucker-worthy. These lemon bars are no joke. Youll never confuse them with any other flavor. I believe the term is ROBUST.

If youve ever had lemon curd, which is similar to a lemon pudding or custard, this filling will taste similar. Unlike lemon curd, though, the filling in these bars is baked, not cooked. It will be firm enough to bite into once its set in the refrigerator.

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I Wanted Classic Lemon Bars

Perfecting my gluten free lemon bar recipe to make it just right took a lot of time.

As you can tell from my monologue, I’m a bit particular about my lemons bars.

The biggest struggle I had was getting the texture right in the crust and the curd.

Getting my crust to hold its shape and not be a pile of buttery crumbs, and also getting my curd to set without it becoming pastey.

You can find another version of this recipe with a lavender twist in my gluten free lavender lemon bars recipe.

How To Make Lemon Cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line a muffin/cupcake tin with liners and set aside.

In a medium mixing bowl, whisk together all wet ingredients. Whisk in all dry ingredients, sifting the almond flour if it seems lumpy.

Whisk together just until combined. You dont want to over mix because this will force too much air into the batter and can cause the cupcakes to sink in the middle when they cool.

Fill each cupcake tin about 3/4 of the way up.

Bake for 16-20 minutes or until a toothpick comes out clean. Mine take 18 minutes, but all ovens are different.

Remove from the oven and let cool in the tray for about 10-15 minutes, then careful remove and let cool on a cooling rack.

Theyll still be delicate when theyre warm, so I like to tip the cupcake tin on its side slightly and carefully pull them out by twisting gently so I dont leave any indents with my fingers.

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Are Lemon Bars Healthy

Well, this one certainly is. The delectable vegan lemon bars have the following nutritional value:

One serving of this recipe contains 203kcal, carbohydrates: 32g, protein: 1g, fat: 8g, saturated fat: 5g, sodium: 85mg, potassium: 59mg, fiber: 1g, sugar: 22g, vitamin a: 270iu, vitamin c: 5mg, calcium: 5mg, iron: 1mg.

Fill up on this treat to your hearts content.

Can I Freeze These

Absolutely! These healthy lemon bars freeze wonderfully. Keep them in an airtight container, and youre good to go!

I hope you love these vegan lemon bars as much as I do If you get to making them, be sure to leave a comment down below, as well as a rating!

As always, I love to see your beautiful creations on and , so be sure to tag me there!

Happy lemon squeezing and shortbread slicing!

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Gluten Free Vegan Lemon Bars

April 19, 2019 by Sarah

Chewy almond crust with a layer of creamy lemon deliciousness make these gluten free vegan lemon bars simply irresistible!

Im a lemon dessert lover, through and through. Lemon pound cake, lemon sugar cookies, lemon cream pie. Give me all the lemon things. Its the zestiness and the brightness of the flavor of fresh lemon that I just cant get enough of.

One lemon dessert that I hadnt attempted to make gluten, dairy and egg free, was the classic lemon bars. A tried and true dessert that most of us are familiar with. A shortbread type of crust with a decadent lemon filling. The filling of lemon bars is usually made from lemon juice, eggs and sugar. Well, I cant do the eggs so I had to figure out a new method. I was up for the challenge!

I have to tell you guys, this recipe took quite a few tries to get just right. First, the filling wasnt right. Then, the crust was all wrong. I was so determined and was not about to give up! I decided to switch gears and go for an almond flour based crust, using my trusted friend, Bobs Red Mill almond flour. With the almond flour, the crust came out golden, chewy and the perfect accompaniment to the lemon filling. The almond flour gives the crust a more sophisticated flavor than just plain ol gluten free flour. Good crust for the lemon bars, check!

Top Tips For Making Gluten

Easy Vegan and Gluten Free Dessert Recipe: Oat and Almond Lemon Squares

Use a glass baking pan for best flavor and results.

Firmly press the almond flour crust into the pan. Make sure it is packed tightly. If the crust mixture is too dry, add a touch more maple syrup.
Use freshly squeezed lemon juice! It has a more distinct flavor. Fresh is always better, plus you need the zest from the lemons! Note: Each lemon has about 2 tablespoons of lemon juice and 1 tablespoon of lemon zest.
Whisk the custard continuously to avoid clumps. Be patient, and continue to whisk until a custard like consistency forms.

When measuring your flour, use the spoon and level method for accuracy .
Turmeric is just for color and can be omitted if needed.
If you dont have canned full fat coconut milk, you can try using a non-dairy milk instead. The custard just may not have as thick of a consistency with other milks.

Make sure the bars are completely cool before dusting them with powdered sugar to prevent condensation from forming on top.

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How To Make Gluten Free And Vegan Lemon Bars:

Preheat oven to 350°F. Grease and 8 x 8 baking pan.

In a large bowl, combine melted vegan butter, maple syrup, and vanilla. Add gluten free flour and salt and mix until a dough forms. You should be able to pinch the dough with your fingers without the dough sticking to your hands. Add a small amount of gluten free flour if dough is really sticky.

Use a rubber spatula and your hands to press the dough evenly into the prepared baking dish. Bake for 16-18 minutes or until the crust has started to brown slightly.

Open the can of coconut milk and scoop out the thick cream that has risen to the top of the can. It should be about 1 cup. Add all of the filling ingredients to a medium sized sauce pan and whisk until the cornstarch has dissolved. Heat over medium heat, whisking constantly, until the filling thickens . The mixture should be very thick but still pourable.

Spread the filling evenly over the crust and bake for another 15 minutes. Let the lemon bars cool for 30 minutes at room temperature and then refrigerate for 2 hours or until the filling has set.

Cut into bars and optionally dust with the powdered sugar.

Dont forget to leave a comment below if you give this recipe a try!

Baking And Storage Tips

You can easily make these delicious vegan lemon bars in advance, in fact its recommended! Making them 1 day before you want to consume them allows the flavors to fully develop, resulting in a better taste.

Fridge: when stored in an airtight container, these gluten-free lemon bars will last up to 1 week in the fridge.

Freezer: these bars will keep up to 3 months in the freezer. Place the individual bars spread out on a baking tray, flash freeze them for an hour, and then pack them into an airtight container. Allow them to thaw in the fridge before serving.

Dust With Powdered Sugar Just Before Serving

The sugar quickly dissolves into the lemon curd, so don’t try and sprinkle the powdered sugar ahead of time.

Especially it you are taking your gluten free lemon squares to a potluck or picnic, you may find a dusting wand handy. You can also use a sieve or even a tea ball.

It is essentially a little wire ball that you can fill with powdered sugar and then quickly dust your lemon bars, among other things.

I’ve had a dusting wand on my list for Santa for a few years now. Maybe this year…

Raspberry Bars Raw Vegan Gluten Free

June 14, 2014 by Laura

These raw gluten free Vegan Oat Blueberry Raspberry Bars are a natural red white and blue that are festive enough for a holiday or any day for breakfast or snack. Make these no bake bars using real blueberries, raspberries and your favorite oil.

i.g. horses soo any

Im excited because one my friends has tons of black raspberries bushes and offered to give me her new shoots. I accepted them but told her Ill take them next year since our yard/garden wont be ready in time this year.

Ingredients

1 T maple syrup

1 cup pureed organic blueberries

1 1/2 cup oat flour
1/4 cup maple syrup

Oat Layer

1 T white sugar

1 cup pureed organic raspberries
1 1/2 cup oat flour

1/4 cup maple syrup

Directions

Bottom Layer: Melt shortening/coconut oil in microwave and combine with other ingredients. Mix well.

Press into a thin layer in an 8×8 pan lined with parchment paper. Place in freezer.

Blueberry Layer: Puree blueberry in a food processor. Melt oil and combine all remaining ingredients.

Press on top of bottom layer. Place back into the freezer.

Oat layer: Melt oil in microwave and combine with other ingredients. Mix well.

Press on top of blueberry layer. Put back into the freezer.

Raspberry layer: Puree raspberry in a food processor. Melt oil and combine all remaining ingredients. Press on top of oat layer.

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For The Maple Almond Crust

Unblanched Almond Flour: Unblanched means the flour uses almonds that have not been peeled or skinned.
Coconut Oil: Melt this down and allow it to cool slightly.

Maple Syrup: Reach for pure maple syrup for the best results.
Ground Cinnamon: This adds a touch of warmth to complement the tartness of the filling.

How Do I Make Dairy Free Gluten Free Lemon Bars

If you are like my family, you need a dairy free lemon bar option.

I’ve made this tried and true gluten free lemon bar recipe with the full cow and dairy free.

Both versions are great!

To make gluten free dairy free lemon bars use a vegan butter substitute like palm shortening, Earth Balance or Melt.

I find I get the best texture and taste if I use half palm shortening and half Earth Balance.

I apologize, I do not have a substitution recommendation to make vegan gluten free lemon bars. The tradition lemon bar recipe is heavily based on eggs and I wanted to keep this recipe close for nostalgia sake.

I’m working on a vegan lemon bar recipe and will share when it is ready. If you try any egg substitutes, please share! I’d love to know what worked.

If you love a sweet treat that makes you pucker, I think you’ll also love my gluten free lemon crumb muffins and my grain free lemon poppy seed muffins.

You’ll probably also love my friend Chrystal’s Gluten-Free Lemon Cake. She topped hers with blackberries and extra lemon zest, it looks amazing! Everything of her’s I’ve tried is amazing.

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Storing Leftover Gf Lemon Bars

If you plan to eat all your gluten free lemon squares on the same day, its perfectly fine to leave them out at room temperature on your kitchen counter

But if youre planning to enjoy them for the rest of the week, you should definitely store them in the fridge in an air-tight container. This is because the soft lemon filling wont stand up to higher temps.

How Do You Know When This Gluten Free Lemon Dessert Is Done Baking

lemon bars (vegan & gluten-free) Something Vegan

The best way to tell whether these easy gluten free lemon bars are done baking is to give them a little shake. Wearing oven mitts, wiggle the baking pan, keeping an eye on the lemon filling.

If the filling is loose, continue baking. If the filling barely jiggles and sort of shimmies from side to side, your bars are done. If the filling doesnt move at all, youve probably overcooked your bars.

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How To Make Vegan Lemon Bars

First, make the crust. Place a heavy-bottomed pot or sauté pan over medium heat. Add the pumpkin seeds and oats, and toast until fragrant, about 7 minutes.

Pour into a food processor, and pulse until roughly chopped.

Add the salt, maple syrup, and vanilla. Pulse again to distribute the syrup and further break down the seeds and oats. Check the texture, and squeeze a small amount between your fingers to see if it holds together. It should look like coarse crumbs at this point. Add another teaspoon of maple syrup for stickiness, if needed.

Pour the mixture into a parchment-lined, 8-inch square pan. Lightly spread the crumbs around the pan so that it’s even, then firmly press the crust into the pan so that it’s compact. Place the crust in the refrigerator.

Rinse out the food processor and sauté pan to remove any fragments left behind by the seeds and oats. Set the pan aside. To the food processor, add the lemon filling ingredients, and blend until smooth.

Pour the lemon mixture into the pan, and place on the stove over medium heat. Using a whisk or silicone spatula, stir frequently while heating. Once the mixture is hot and just starting to bubble, stir constantly and cook until thickened, about 3 minutes. This is just enough time to activate the starch and agar so the filling will set when chilled. Pour the filling onto the crust, and refrigerate for at least 2 to 3 hours.

Once the lemon bars are fully chilled, cut into 16 squares.

Can You Freeze Lemon Bars

Yes, you can freeze your vegan lemon bars, but do so after you chill them completely and cut them into bars. You can then storing them in an airtight container and freeze for up to 3 months. If you need to stack them in the container, place a piece of parchment or wax paper between the layers.

When youre ready to enjoy, remove from the freezer, arrange bars in a single layer, and allow to thaw for about 15-20 minutes.

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How To Make The Lemon Custard

Measure out the rice milk in a measuring jug.
Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug.
Heat up the milk.

Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely.
Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the pan.
Mix well and keep stirring on a low heat for around 5 minutes, until thickened.

Add the lemon juice and maple syrup.

Can You Make These A Day Ahead

Yes, these are the perfect dessert to make a day in advance, as they slice better when they have a lot of time to cool. That being said, they can also be ready in an hour or 2, but they may not be as firm as if you left them overnight.

I hope you LOVE these easy Vegan Lemon Bars! If you are looking for more delicious vegan dessert recipes with a Summer vibe, check these out:

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