Dairy-Free Lemon Bars (Vegan Gluten-Free)
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
Servings: 12
Calories: 242kcal
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: 242kcal | Carbohydrates: 44g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 119mg | Potassium: 31mg | Fiber: 1g | Sugar: 32g | Vitamin A: 52IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg