Vegan Lemon Bars

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
• sugar
• vegan butter
• dairy-free milk of choice
• lemons
• cornstarch
• agar powder
• vanila extract
• turmeric

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 :

1. White Rice Flour

2. Brown Rice Flour

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.

*fodmap tips:

*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.

Recipe