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Vegan Gluten-Free Lemon Bars Recipe

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4.1 from 9 reviews

These vegan gluten-free lemon bars feature a tender, buttery crust topped with a tangy, smooth lemon curd. Made with wholesome ingredients like a gluten-free flour blend, vegan butter, cashew milk, and fresh lemon juice, this recipe is perfect for those seeking a dairy-free, gluten-free dessert that's bursting with zesty flavor and a perfect balance of sweetness and tartness.

Ingredients

Crust

  • 1/2 cup softened vegan butter
  • 1/4 cup cane sugar (ensure organic for vegan-friendly)
  • 1 heaping cup MB 1:1 Gluten-Free Blend
  • 1/8 tsp sea salt

Filling (Lemon Curd)

  • 1 1/4 cup cane sugar (ensure organic for vegan-friendly)
  • 1 cup cashew milk (recommend Forager, Elmhurst, Malk, or other thick, additive-free milk)
  • 2/3 cup lemon juice
  • 1 tbsp lemon zest
  • 1/3 cup cornstarch
  • 1/8 tsp ground turmeric
  • 1 pinch sea salt
  • 4 tbsp vegan butter

Optional Topping

  • Powdered sugar for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside for easy removal of bars later.
  2. Make the Crust: In a medium mixing bowl, combine the softened vegan butter and 1/4 cup cane sugar. Using an electric mixer on medium speed, cream together for about 1 minute or until the mixture is light and fluffy. Add the gluten-free flour blend and sea salt. Mix on medium-low speed until the dough is fully incorporated and consistent.
  3. Press and Bake Crust: Transfer the dough to the prepared pan and spread evenly across the bottom using clean hands or the base of a glass to create a uniform thickness. Bake the crust in the oven for 20-24 minutes, or until golden brown on the edges.
  4. Cool the Crust: Remove the crust from the oven and allow it to cool completely while you prepare the lemon filling.
  5. Prepare the Lemon Curd Mixture: In a medium saucepan, combine the 1 1/4 cup cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, ground turmeric, and a pinch of sea salt. Do not add vegan butter yet. Stir the ingredients thoroughly to smooth out any lumps.
  6. Cook the Lemon Curd: Over medium heat, continuously stir the mixture until it starts to boil, which should take about 4-7 minutes. This constant stirring is essential to prevent clumps and ensure it thickens properly. Once boiling, remove from heat immediately.
  7. Finish Lemon Curd with Butter: Whisk in the vegan butter, adding 1 tablespoon at a time until fully melted and the curd becomes glossy and smooth. Pour this warm lemon curd evenly over the cooled crust in the baking pan.
  8. Chill to Set: Place the pan in the refrigerator for at least 3 hours to allow the lemon curd to set completely and firm up for easy slicing.
  9. Slice and Serve: Lift the bars out using the parchment paper and cut into 16 squares. To achieve clean cuts, run a knife under warm water and wipe the blade between slices. Optionally, dust the tops with powdered sugar using a fine mesh strainer or sifter for a decorative touch.
  10. Store Leftovers: Keep any remaining bars in an airtight container in the refrigerator for up to 4-5 days to maintain freshness and texture.

Notes

  • For best results, use thick, additive-free cashew milk brands like Forager, Elmhurst, or Malk to achieve a creamy filling.
  • Let the crust cool completely before pouring the lemon curd to prevent it from melting and mixing too much.
  • The turmeric is used for color and is minimal in flavor; do not omit if you want that classic bright yellow hue.
  • Warming and wiping your knife between cuts helps maintain clean edges on the bars.
  • These bars are best enjoyed chilled and stored properly to preserve texture and flavor.

Find it online: https://recipefeastful.com/vegan-gluten-free-lemon-bars-recipe/