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The BEST Vegan Gluten-Free Lemon Bars

Picking up a vegan gluten-free lemon bar from a stack

A vegan and gluten-free model of lemon bars that’s shockingly near the traditional? We‘ve cracked the code on the final spring dessert! Simply 8 elements required for these extremely scrumptious lemon bars!

These bars have a tremendous lemony, completely set curd resting on an irresistibly buttery shortbread crust. They’re type of EPIC. Let’s get zesting!

Cashew milk, lemons, salt, turmeric, cornstarch, gluten-free flour blend, sugar, and vegan butter

The way to Make Vegan Gluten-Free Lemon Bars

We’ve completed lemon bars earlier than, however in a naturally sweetened, creamy filling type of approach. This time is totally different. This NEW model can also be vegan + gluten-free, but it surely’s concurrently CLASSIC sufficient to idiot lemon bar connoisseurs.

It begins with a shortbread-style crust made by beating collectively cane sugar and vegan butter, which provides a little bit of elevate and fluffiness to the dough.

Using a hand mixer to beat together cane sugar and vegan butter

Simply two extra elements (gluten-free flour mix and salt), and the dough is able to press right into a pan.

Lemon bar shortbread crust pressed into a square baking pan

Then it’s on to the filling! It has BIG lemon taste with a number of lemon juice + zest! Cane sugar balances the tartness and retains the flavour traditional, whereas home made cashew milk is the dairy-free milk of alternative as a result of it’s thick and creamy, which prevents the bars from growing a rubbery texture.

Whisking together cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and sea salt in a white saucepan

Cornstarch and turmeric come to the egg-free rescue! Cornstarch solidifies the filling like egg does in a traditional curd, whereas a teeny pinch of turmeric lends a vibrant yellow coloration. The ultimate filling elements are salt for taste and vegan butter so as to add creaminess and a slight “give” that forestalls gumminess.

After pouring the filling over the crust, the toughest half begins: letting the bars cool absolutely earlier than digging in.

Whisking vegan butter into the vegan lemon curd

We hope you LOVE these lemon bars! They’re:

Undetectably vegan + gluten-free
& SO scrumptious!

They’d be the right dessert to serve for Easter, Mom’s Day, or child showers or to have a good time the start of spring!

Extra Lemony Desserts

In the event you do that recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Sprinkling powdered sugar over homemade vegan gluten-free lemon bars

Prep Time 3 hours 16 minutes

Prepare dinner Time 24 minutes

Whole Time 3 hours 40 minutes

Servings 16 (Bars)

Course Dessert

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it maintain? 4-5 Days

Forestall your display from going darkish


  • 1/2 cup softened vegan butter (we like Miyoko’s)
  • 1/4 cup cane sugar (guarantee natural for vegan-friendly)
  • 1 heaping cup MB 1:1 GF Mix (1 heaping cup = 1 cup + 2 Tbsp // or sub AP flour if not gluten-free // see notes for different GF blends)*
  • 1/8 tsp sea salt


  • 1 ¼ cup cane sugar (guarantee natural for vegan-friendly)
  • 1 cup cashew milk (for store-bought, we advocate Forager, Elmhurst, Malk, or one other thick, additive-free milk)
  • 2/3 cup lemon juice
  • 1 Tbsp lemon zest
  • 1/3 cup cornstarch
  • 1/8 tsp floor turmeric
  • 1 pinch sea salt
  • 4 Tbsp vegan butter (we like Miyoko’s)
  • Preheat your oven to 350 levels F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Put aside.
  • CRUST: To a medium mixing bowl, add the vegan butter and cane sugar. Utilizing an electrical mixer, cream collectively on medium velocity for about 1 minute till mild and fluffy. Subsequent, add the gluten-free flour and salt. Combine on medium-low velocity till absolutely integrated.
  • Flip the dough out into the ready baking pan and unfold it evenly throughout the underside. Use clear arms or the underside of a glass to realize a good thickness. Bake the crust for 20-24 minutes till golden.

  • As soon as the crust is out of the oven, set it apart to chill whilst you put together the filling.

  • CURD: To a medium saucepan, add the cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and salt. DO NOT add the vegan butter but.

  • Learn this step absolutely earlier than continuing because the timing is necessary to get the curd consistency good! Warmth the combination over medium warmth, stirring consistently till the combination begins to boil, about 4-7 minutes. Take away the curd from the warmth and whisk within the vegan butter 1 Tbsp at a time till it’s utterly melted and the combination is shiny. Pour the curd over the marginally cooled crust. Place into the fridge to chill utterly for not less than 3 hours.

  • As soon as utterly set and chilled, take away the bars from the pan by lifting up the parchment. Reduce into 16 squares (or nonetheless many bars you need!). The curd might coat your knife as you chop. You possibly can run your knife beneath heat water and wipe it clear between slices if you wish to guarantee clear edges. Optionally, add powdered sugar to a high-quality mesh strainer or sifter and sprinkle evenly excessive of the lemon bars. Take pleasure in!

  • Retailer leftovers within the fridge in an hermetic container for as much as 4-5 days.

*Our DIY GF Mix and related store-bought blends similar to Bob’s Pink Mill 1:1 Baking Flour must also work nicely on this recipe.
*Loosely tailored from the one and solely Ina Garten!
*Diet data is a tough estimate calculated with out non-obligatory elements.

Serving: 1 lemon bar Energy: 190 Carbohydrates: 29.5 g Protein: 0.6 g Fats: 8.4 g Saturated Fats: 6.1 g Polyunsaturated Fats: 0.1 g Monounsaturated Fats: 0.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 58 mg Potassium: 39 mg Fiber: 0.4 g Sugar: 19.1 g Vitamin A: 0 IU Vitamin C: 4.4 mg Calcium: 3.6 mg Iron: 0.4 mg



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