Why You’ll Love This Recipe

These lemon bars are the perfect combination of tart, creamy, and sweet. The shortbread crust is light and buttery, while the lemon filling is rich, smooth, and tangy. Whether you’re vegan, gluten-free, or just looking for a delicious dessert, these bars are sure to satisfy your sweet tooth without compromising on taste. Plus, they’re simple to make with minimal ingredients, making them a great option for a quick dessert!

Ingredients

For The Shortbread Crust:

• ½ cup Vegan butter
• ¼ cup Erythritol
• 1 cup Gluten-free flour

For The Lemon Filling:

• ¾ cup Lemon juice
• 1½ cups Erythritol
• 1¼ cups Full fat coconut milk
• 6 tbsp Cornstarch
• A pinch of Turmeric (optional, for color)
• Powdered sugar (optional, for dusting the tops)

Tools:

• 8×8 Baking pan
• Bowls
• Baking paper
• Spatula

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Shortbread Crust:
   Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with baking paper for easy removal of the bars later.
   In a mixing bowl, combine the vegan butter, erythritol, and gluten-free flour. Stir until the mixture is crumbly and well incorporated. Press the mixture evenly into the bottom of the prepared pan to form the crust.
   Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.
2. Make the Lemon Filling:
   In a medium saucepan, whisk together the lemon juice, erythritol, coconut milk, and cornstarch.
   Heat the mixture over medium heat, whisking constantly until it thickens, about 5-7 minutes. If you’d like, add a pinch of turmeric for color.
   Once the mixture has thickened, remove from the heat and let it cool slightly.
3. Assemble the Lemon Bars:
   Pour the lemon filling over the cooled shortbread crust, spreading it out evenly with a spatula.
   Bake the bars for 20-25 minutes, or until the filling is set and the top is slightly firm to the touch.
4. Cool and Serve:
   Let the bars cool to room temperature, then refrigerate for at least 2 hours to allow the filling to fully set.
   Once cooled and set, dust with powdered sugar if desired, then cut into squares and serve.

Servings and Timing

• Servings: 9-12 bars
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes (plus cooling time)

Variations

• Add zest: For extra citrus flavor, add lemon zest to the filling for a more intense lemon taste.
• Sweetener options: If you prefer a different sweetener, you can substitute erythritol with stevia or monk fruit, adjusting to taste.
• Flavored filling: Add a splash of vanilla extract or other flavorings like ginger or lavender to the lemon filling for a unique twist.

Storage/Reheating

• Storage: Store the lemon bars in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: These bars can also be frozen for up to 2 months. To freeze, wrap them tightly in plastic wrap and then store in a freezer bag. Let thaw before serving.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter for vegan butter if you’re not following a vegan diet.

Can I use a different flour besides gluten-free flour?

If you’re not gluten-free, you can use regular all-purpose flour in place of the gluten-free flour.

Can I make these bars without cornstarch?

Yes, you can replace cornstarch with arrowroot powder or another thickener like tapioca starch.

How do I get the lemon filling to thicken properly?

Be sure to whisk constantly while cooking the filling to avoid lumps. It will thicken as it heats and will continue to set once it cools.

Can I add a meringue topping to these bars?

Yes, you can top the bars with a vegan meringue or whipped coconut cream for extra flair.

Can I use a different sweetener?

Yes, you can substitute erythritol with other low-carb sweeteners like stevia or monk fruit, but be sure to adjust the quantity based on sweetness levels.

How do I know when the lemon filling is done?

The filling is done when it’s thickened and has a custard-like consistency. If it’s too runny, cook for a few more minutes.

Can I use fresh lemon juice?

Yes, fresh lemon juice will provide the best flavor for these bars. Avoid using bottled lemon juice if possible.

How do I prevent the crust from getting too hard?

Make sure you don’t overbake the crust. Once it’s lightly golden, remove it from the oven to avoid it becoming too firm.

Can I make these lemon bars ahead of time?

Yes, these bars need to be refrigerated for a couple of hours, so they’re perfect for making ahead of time.

Conclusion

These Vegan Gluten-Free Lemon Bars are a perfect combination of tart and sweet, with a creamy filling and a buttery crust. Whether you’re following a vegan or gluten-free diet or just looking for a light and refreshing dessert, these lemon bars will hit the spot. With their bright flavor and melt-in-your-mouth texture, they are sure to be a favorite treat for any occasion!

Perfect Vegan Gluten-Free Lemon Bars

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• Author: Julia
• Total Time: 40 minutes
• Yield: 9-12 servings
• Diet: Gluten Free

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Description

These Vegan Gluten-Free Lemon Bars are the perfect combination of sweet and tangy with a buttery shortbread crust and a creamy lemon filling. Made with simple ingredients like coconut milk and erythritol, these bars are a refreshing and indulgent treat for those following a vegan and gluten-free lifestyle.

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Ingredients

For the Shortbread Crust:

½ cup Vegan butter

¼ cup Erythritol

1 cup Gluten-free flour

For the Lemon Filling:

¾ cup Lemon juice

1½ cups Erythritol

1¼ cups Full-fat coconut milk

6 tbsp Cornstarch

A pinch of Turmeric (optional, for color)

Powdered sugar (optional, for dusting the tops)

Tools:

8x8 Baking pan

Bowls

Baking paper

Spatula

Cook Mode Prevent your screen from going dark

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Instructions

• Prepare the Shortbread Crust:
  Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with baking paper.
  In a mixing bowl, combine the vegan butter, erythritol, and gluten-free flour. Stir until the mixture is crumbly and well incorporated. Press the mixture evenly into the bottom of the prepared pan to form the crust.
  Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.

• Make the Lemon Filling:
  In a medium saucepan, whisk together the lemon juice, erythritol, coconut milk, and cornstarch.
  Heat the mixture over medium heat, whisking constantly until it thickens, about 5-7 minutes. If desired, add a pinch of turmeric for color.
  Once the mixture has thickened, remove from heat and let it cool slightly.

• Assemble the Lemon Bars:
  Pour the lemon filling over the cooled shortbread crust, spreading it out evenly with a spatula.
  Bake the bars for 20-25 minutes, or until the filling is set and the top is slightly firm to the touch.

• Cool and Serve:
  Let the bars cool to room temperature, then refrigerate for at least 2 hours to allow the filling to fully set.
  Once cooled and set, dust with powdered sugar if desired, then cut into squares and serve.

Notes

Add Zest: Add lemon zest to the filling for a more intense citrus flavor.

Sweetener Options: You can substitute erythritol with stevia or monk fruit, adjusting to taste.

Flavored Filling: Add vanilla extract, ginger, or lavender to the lemon filling for a unique twist.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan