gluten free vegan lemon bars
RECIPE TYPE: brownies & bars
  • 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
lemon filling
  • 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
  1. Preheat oven to 375 degrees. Line square 8x8-inch baking pan with parchment paper. Set aside.
  2. 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.
  3. Press crust into bottom of prepared baking pan. Prick with tongs of fork a few times, to keep bubbles from forming while baking.
  4. Bake crust for 13-15 minutes. Allow to cool slightly on cooling rack, while you make lemon filling.
  5. Whisk together sugar, cornstarch, lemon zest, salt and tumeric in medium saucepan. Stir in coconut milk, lemon juice and coconut oil.
  6. 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}.
  7. 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.
  8. When lemon bars are chilled, slice into bars. Serve chilled.
*Once you open the can of coconut milk, scoop off primarily the thick coconut cream off the top. It’s ok if you get some of the coconut water. You may need two cans of coconut milk to get enough of the cream.
Recipe by Sarah Bakes Gluten Free at