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    The VGN Way » Dessert

    Dairy-Free Lemon Bars (Vegan Gluten-Free)

    Published: Jul 7, 2020 · Modified: Aug 14, 2022 by Nija Clark · This post may contain affiliate links · 3 Comments

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    Jump to Recipe Print Recipe

    When life gives you lemons.... make the yummiest, lemoniest, lemon bars ever! These from scratch, lip smacking, tangy dairy-free lemon bars on a buttery shortbread crust are the perfect combination of citrusy, tart & sweet.

    Vegan Gluten-Free Lemon Bars

    Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post like how to store, reheat and substitutes.

    Jump to:
    • Ingredients
    • Instructions
    • How To Avoid Lumpy Lemon Curd?
    • How To Make Crust Without Almond Flour
    • Storage
    • Great Vegan Summer Desserts
    • 📖 Recipe
    • Pin For Later!

    Ingredients

    Lemons are inexpensive, easy to find and are a kitchen essential that we use in everything from salad dressing, cocktails, desserts to tofu marinades and pasta dishes.

    Fresh Lemons - we recommend using fresh lemon juice and zest. You can also substitute other citrus fruit like limes or oranges. 

    Lemon Juice - about 8/10 large lemons.

    Oat Milk - since this recipe doesn’t use any eggs we use milk to help with a smooth, creamy curd.

    Cornstarch - to help thicken the filling.

    Turmeric - for vibrant yellow color.

    Instructions

    Step 1: Preheat the oven to 350 degrees and line an 8 by 8 inch pan with parchment paper, leaving overhang for easy removal.

    Making Shortbread Crust

    Step 2: In a medium bowl, add together the vegan butter, sugar and salt. Add the flour and stir until combined. The dough will be thick.

    Step 3: Press into pan, evenly and firmly. Bake for 16-18 minutes until the edges are very lightly browned. Set aside.

    Prepare Vegan Curd Filling

    Step 4: Prepare cornstarch slurry. Warm 8 tablespoons of water. Whisk 8 tablespoons of cornstarch into and mix until mixture is smooth and lump free. Set aside.

    Step 5: Zest and juice lemons

    Step 6: In a medium saucepan add oat milk, sugar, cornstarch slurry and turmeric. Whisk well until sugar is dissolved.

    Step 7: Next whisk in lemon juice and lemon zest. Stirring constantly until the sugar dissolves and the mixture thickens.

    Prepare For Baking

    Step 8: Pour filling over the crust. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set.

    Step 9: Lift the bars out of the pan with the parchment paper, dust with powdered sugar and cut into squares.

    Step 10: Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too.

    How To Avoid Lumpy Lemon Curd?

    It’s important to watch your heat. If you make your curd over a too high cooking eye or don’t stir it regularly as it cooks, you may find that it gets a little lumpy.

    How To Make Crust Without Almond Flour

    A lot of recipes use almond flour for their shortbread crust. This recipe however is a dairy-free, soy-free, nut-free, vegan and gluten-free recipe.

    The crust is actually just made from all purpose gluten-free flour, vegan butter, sugar and salt. Just blend together in a bowl or food processor and press into your pan. That’s it! Crust is done!

    Storage

    How Long Will Your Vegan Lemon Bars Keep?

    The powdered sugar will melt after refrigerating.

    • To Store. The leftover bars will keep for about a week in the fridge. Store in airtight covered container.
    • To Prepare in Advance. Yes you can prepare and day or two in advance. They also freeze really well.

    Great Vegan Summer Desserts

    • Vegan Lemon Cupcakes
    • Blueberry Lavender Lemonade
    • Hibiscus Strawberry Vegan Ice Cream
    • Vegan Gluten-free Strawberry Shortcake
    • 25 Easy Vegan Gluten-free Summer Dessert Recipes

    📖 Recipe

    Dairy-Free Lemon Bars (Vegan Gluten-Free)

    Nija Clark
    When life gives you lemons.... make the yummiest, lemoniest, lemon bars ever! These lip smacking tangy dairy-free lemon bars on a buttery shortbread crust are the perfect combination of citrusy, tart & sweet

    If you love this recipe as much as we do, let us know with a 5-star rating!

    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Resting Time 30 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 12
    Calories 242 kcal

    Equipment

    • Mixing Bowls
    • Zester
    • Parchment Paper
    • Citrus Squeezer/Juicer
    • At minimum 8 by 8 inch baking dish

    Ingredients
      

    Shortbread Crust

    • ½ cup Dairy-free butter - soften
    • ¼ cup Granulated sugar
    • 1 cup All purpose gluten-free flour
    • ¼ teaspoon Salt

    Vegan Lemon Curd

    • 2 teaspoons Lemon Zest - it’s easier to zest first & then juice your lemons
    • 1 cup Lemon juice - about 8/10 large lemon
    • 1 ¼ cups Granulated sugar
    • 1 ¼ cups Oat milk
    • 8 tablespoons Cornstarch - can sub using 9 tablespoons of tapioca starch
    • ⅛ teaspoon Turmeric - optional for color

    For Serving

    • Powdered sugar - for dusting

    Instructions
     

    • Preheat the oven to 350 degrees and line an 8 by 8 inch pan with parchment paper, leaving overhang for easy removal.

    Making The Crust

    • In a medium bowl, add together the vegan butter, sugar and salt. Add the flour and stir until combined. The dough will be thick.
    • Press into pan, evenly and firmly. Bake for 16-18 minutes until the edges are very lightly browned. Set aside.

    Prepare Curd Filling

    • Prepare cornstarch slurry. Warm 8 tablespoons of water. Whisk 8 tablespoons of cornstarch into and mix until mixture is smooth and lump free. Set aside.
    • Zest and juice lemons
    • In a medium saucepan add oat milk, sugar, cornstarch slurry and turmeric. Whisk well until sugar is dissolved.
    • Next whisk in lemon juice and lemon zest. Stirring constantly until the sugar dissolves and the mixture thickens.
    • Pour filling over the crust. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set.
    • Lift the bars out of the pan with the parchment paper, dust with powdered sugar and cut into squares.
    • Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too.

    Nutrition

    Calories: 242kcalCarbohydrates: 44gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 119mgPotassium: 31mgFiber: 1gSugar: 32gVitamin A: 52IUVitamin C: 6mgCalcium: 45mgIron: 1mg
    Did You Make This Recipe? Pin for later @thevgnway !

    These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

    Pin For Later!

    Vegan Gluten-free Lemon Bars Pinterest Image
    These from scratch, lip smacking, tangy vegan gluten-free bars on a buttery gluten-free shortbread crust are the perfect combination of citrusy, tart & sweet

    Be sure to check out more of our plant-based desserts.

    What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.

    If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag us on Instagram at #thevgnway.

    Live Love and Eat Good Food!

    The Vgn Way

    More Vegan & Gluten-Free Dessert Recipes

    • Vegan Dulce De Leche (Oat Milk)
    • Vegan Southern Pecan Pie
    • Vegan Vanilla Ice Cream
    • One vegan lemon cupcake with yellow frosting on tabletop.
      Vegan Lemon Cupcakes

    Reader Interactions

    Comments

    1. Nicole

      March 27, 2023 at 12:31 pm

      I'm wondering if the cornstarch can be substituted for arrowroot.

      Reply
      • Shad Wright

        March 28, 2023 at 8:13 pm

        hm. possibly, but we don't know what the ratio would be. definitely let us know if you try subbing it and how it turns out.

    2. Megan

      May 19, 2022 at 8:00 pm

      5 stars
      These were the perfect balance of sweet and tart and the crust was so buttery.

      Reply

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