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vegan lemon bars
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Vegan Lemon Bars

These lemon bars are the perfect balance of sweet and tart. Made with a gluten-free cookie crust, and a tangy lemon meringue filling to top. The recipe is vegan, gluten-free, soy-free, and delicious!
Course Dessert, Snack, Sweets
Cuisine gluten-free, soy-free
Prep Time 15 minutes
Cook Time 25 minutes
Chill time 2 hours
Total Time 2 hours 40 minutes
Servings 16 bars
Calories 191kcal
Author Hannah Sunderani

Ingredients

Crispy Crust

Lemon Filling

  • 3/4 cup lemon juice
  • 1 1/4 cup granulated sugar
  • 6 tbsp arrowroot flour (or corn starch)
  • 1 1/4 cup coconut milk (thick white portion only), or coconut cream
  • 1/8 tsp turmeric (for colour)
  • 1/8 tsp fine sea salt

For serving:

  • powdered sugar , optional for dusting

Instructions

  • Preheat oven to 350F/180C. Line an 8x8 baking pan with parchment paper to fit snug along the bottom with flaps up the side.
  • Make the crispy crust: Pulse the oats in a high-speed blender until flour-like consistency. Add to a small mixing bowl, with the almond flour, sea salt, agave and melted coconut oil. Mix to combine.
  • Transfer the cookie crust to the baking tray and flatten with a spatula to make an even, solid base. Bake in the oven until golden, 8 to 10 minutes. Remove and set aside. Keep the oven on.
  • Make the lemon filling: In a medium saucepan, whisk together the lemon juice, sugar, and arrowroot flour. Scoop 1 1/4 cup of the canned coconut milk into your saucepan using the thick white portion only (avoiding using the coconut water). Add a pinch of turmeric and sea salt and bring to medium heat. Cook the mixture, stirring often, until smooth and thickened into a custard consistency and gelatinous texture, 10 minutes.
  • Transfer the lemon filling to the baking pan and smoothen evenly with a spatula. Bake until the edges are slightly browned, 15 minutes. Let cool for 30 minutes. Then transfer the bake to the fridge to chill entirely, at least 2 hours, but preferably overnight.
  • Lift the dessert out of the dish using the parchment flaps, and dust with powdered sugar. Cut into 16 squares.

Notes

Filling takes about 2 hours to chill completely, but it's preferable to leave overnight to ensure they're entirely cool before cutting.
Lemon bars will keep in the fridge for up to 1 week. Store in an air-tight container. They can be frozen for up to 2 months. 
Reserve the coconut water from the canned coconut milk for smoothies. 
Nutrition information is a rough estimate. 

Nutrition

Calories: 191kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Sodium: 40mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg