Chewy almond crust with a layer of creamy lemon deliciousness make these gluten free vegan lemon bars simply irresistible!
I’m a lemon dessert lover, through and through. Lemon pound cake, lemon sugar cookies, lemon cream pie. Give me all the lemon things. It’s the zestiness and the brightness of the flavor of fresh lemon that I just can’t get enough of.
One lemon dessert that I hadn’t 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 can’t 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 wasn’t 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, Bob’s 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!
Now onto the lemon filling. I knew I wanted it to be a no-bake filling so I made sort of a lemon pudding, but thicker and one that would set up when chilled so it would slice beautifully. After a few tries, I had success! The lemon filling is made with full-fat coconut milk, lemon zest and lemon juice. I added a pinch of turmeric to give it a yellow color, which is totally optional {I promise, you don’t taste the turmeric}.
My take on lemon bars isn’t exactly like the classic lemon bars you may remember, but I just might say I like them better. I like that they are served chilled, that the crust is more chewy than crumbly and I’m so loving the strong fresh lemon flavor. These gluten free vegan lemon bars are one bright and cheerful dessert!
- 1 cup Bob’s Red Mill 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
- 3/4 cup cane sugar
- 3 tablespoons corn starch or tapioca starch
- 2 teaspoons lemon zest
- 1/4 teaspoon sea salt
- 1/8 teaspoon tumeric, 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 oven to 375 degrees. Line square 8x8-inch baking pan with parchment paper. Set aside.
- To make crust, mix together almond flour, sugar and salt in mixing bowl. Add melted coconut oil and maple syrup. Continue to blend until combined.
- Press crust into bottom of prepared baking pan. Prick with tongs of fork a few times, to keep bubbles from forming while baking.
- Bake crust for 13-15 minutes. Allow to cool slightly on cooling rack, while you make lemon filling.
- Whisk together sugar, cornstarch, lemon zest, salt and tumeric in medium saucepan. Stir in coconut milk, lemon juice and coconut oil.
- Over medium heat, bring filling mixture to a low boil, stirring constantly. Keep at medium-low heat, cooking until bubbly and thick {about 5 minutes}.
- Remove from heat and stir in vanilla. Pour over prepared crust. Carefully place lemon bars in refrigerator to cool completely and become firm, 2-3 hours.
- When lemon bars are chilled, slice into bars. Serve chilled.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
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My kids cannot use the almond flour. Have you tried this with Oat Flour? Thanks!