These Vegan Lemon Bars feature thick and extra creamy lemon filling and a crispy butter shortbread crust. They are so easy to make, require only 8 simple ingredients, and are gluten-free & FODMAP friendly.
Vegan Lemon Bars Recipe
These bars are incredibly refreshing, light, lemony, not too sweet, healthier than the traditional lemon bars and so delicious!
You will love these Lemon Bars if you love:
- Not overly sweet desserts.
- Lemon flavored desserts
- Easy vegan & gluten-free treats.
what ingredients you will need?
- gluten-free flour
- vegan butter
- dairy-free milk of choice
- agar powder
- vanila extract
How to make these Vegan Lemon Bars?
These bars are incredibly easy to make! And they are done in 30min. There are only 2 steps that you will need to do:
STEP 1 - MAKE THE GLUTEN-FREE SHORTBREAD CRUST
In a bowl, mix melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned.
STEP 2- MAKE THE LEMON FILLING
In a medium-size saucepan add dairy-free milk, lemon juice, lemon zest, cornstarch (dissolved in a bit of water), agar powder vanilla extract, and a pinch of turmeric. Whisk everything together and bring it to a boil over medium heat. Stir constantly and cook for about 3 minutes or until it starts to thicken. Pour the filling over the cooled shortbread crust. Allow to cool to room temperature, then place it in the fridge for about 2 hours or overnight. Slice into bars and enjoy!
How to store these Lemon Bars?
You can store these bars in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. To freeze it simply wrap the bars in plastic foil and place them in a freezer-friendly bag or container. To defrost it, thaw in the fridge or room temperature.
what flour to use to make it?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mixes might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*Stay away from high fodmap milk like Oat or Soy(made from soybeans) milk. Soy milk made from soy protein is low fodmap. So make sure you check the labels.
Vegan Lemon Bars
For the Shortbread Crust
- 140 g (1 cup) flour
- 230 g (1 cup) vegan butter (melted)
- 50 g (¼ cup) granulated sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
For the Lemon Filling
- 300 ml (1 ¼ cup) dairy-free milk
- 160 ml (⅔ cup) lemon juice (from around 3 lemons)
- 2 teaspoon lemon zest
- 134 g (⅔ cups) sugar
- 3 tablespoon cornstarch
- 1 teaspoon agar powder
- 1 teaspoon vanilla extarct
- ppinch of turmeric
To make the shortbread crust
- In a bowl, mix melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned.
To make the lemon filling
- In a medium size sauce pan add dairy-free milk, lemon juice, lemon zest, cornstarch (dissolved in a bit of water), agar powderm vanilla extract and a pinch of turmeric. Whisk everything together and bring it to boil over medium heat. Stir constantly and cook for about 3 minutes or until it starts to thicken. Pour the filling over the cooled shortbread crust.
- Allow to cool to room temperature, then place it in the fridge for about 2 hours or overnight. Slice into bars and enjoy!
these look sooooo good!!! one question - have you tried maple syrup in place of the sugar? thanks! can't wait to try these.
Gluten Free Stories says
Hi, no I haven't tried it with maple syrup. But I think that it should work.
I really want to make these for my son who is 16 months old and gluten intolerant so it's it's a journey so far with us as adults who are in the same boat but for a baby it's so much harder. Am I able to substitute the agar agar powder for normal gelatine and if so would it be the same ratio? 1 tsp?
Gluten Free Stories says
Hi Sofi, I've never made it with agar agar powder but I know that agar agar powder is much stronger than gelatine so I would assume that the ratio would not be the same. When I test it with agar agar powder I'll update the recipe.