I know you’ve been waiting for this lemon bar recipe and it is finally here! 🍋 🍋
I have missed lemon bars so much, and knew at some point I wanted to tackle a gluten-free vegan version of this classic dessert. Well, having all the lemons that needed to be used the time had come! My first batch was really good, but I knew I had to make some tweaks and after a few tries I have found THE perfect recipe.
One thing about finding lemon bars as a vegan is almost every time the base of the recipe is nut-based. As much as I LOVE coconut, I always find the taste carries into the recipe I’m making and although I may not mind, tricking my non-vegan family this ingredient always gives it away! I was going to make sure I mastered a recipe where NO nuts or soy would be used! Now? This recipe is so allergy-friendly that everyone I know can have them AND they fool EVERY. SINGLE. PERSON who thinks these are “real” lemon bars. I love that!
On top of the delicious lemony filling, these lemon bars have a shortbread crust (I know, right?! 🙀) and they still give that perfect little jiggle 😂 I forgot just how much I love lemon anything, and am so happy I got a recipe that reminds me of an old fav. So, what are you waiting for? You must make a batch NOW!
Lemon BarsCourse: DessertsCuisine: AmericanDifficulty: Medium
1 1/2 cups all-purpose gluten-free flour
1/3 cup sugar
1/2 cup vegan butter, cold
- Lemon Filling
3/4 cup lemon juice
1 1/3 cup oat milk
1 1/2 cup sugar
1/4 cup corn starch
1 1/2 tsp lemon extract
zest from 1 lemon
- Preheat oven to 350′.
- Start with the crust. Combine flour and sugar. Slice butter into chunks and add butter. Work until a dough is formed.
- Press dough into an 8×8 pan lined with parchment paper and bake for about 20 minutes, or until golden brown. (Tip: if you like a thinner crust, add half of the dough into the pan and add accordingly until desired thickness is reached)
- Place all filling ingredients EXCEPT cornstarch into pot and whisk over medium heat.
- Sprinkle cornstarch into pot over whisk to avoid clumps. Bring to a boil until it starts to thicken. You want it to get to a jelly consistency!
- Pour mixture over crust and let cool at room temp. Put in fridge for about 2 hours or overnight to chill.
- This recipe will NOT set more once cooled. You want to reach your desired consistency while over heat, otherwise it may be too runny once cooled and you try to cut into it.
- To make placing the dough in the pan easier, spray or rub a little oil on the bottom of the pan before placing the parchment paper down! This will help it from popping up.