Go Back
+ servings
gluten free desserts

Vegan Lemon Bars

Stefani Weiss
These bars are incredibly refreshing, light, lemony, not too sweet, healthier than the traditional lemon bars and so delicious!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Baking, Gluten-Free, Low FODMAP, Nut Free, Vegan
Servings 9 bars

Ingredients
  

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

Instructions
 

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!
Keyword Gluten-Free Lemon Bars, Vegan Lemon Bars