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These lemon bars combine tartness, richness, and bold lemon flavor, bringing a burst of sunshine to any day. They are easy to make and guaranteed to impress your family and friends.
These bars are a delight in every bite. It features a thick, tart, rich, and creamy lemon curd filling on top of a delicious buttery shortbread crust. Plus, they’re vegan, gluten-free, and soy-free, making them a fantastic choice for various dietary needs.
Perfect for any occasion, from easter, picnics, and bake sales to spring brunches, these lemon bars are worth trying.
Ingredients
Shortbread
- ¾ cup oat flour
- 6 tbsp white rice flour
- 5 tbsp granulated sugar
- 6 tbsp shredded unsweetened coconut
- 4 tbsp coconut oil, melted
- ¼ tsp salt
- 1-2 tbsp water
Lemon Curd
- ¾ cup lemon juice
- 1 1/3 cup coconut milk (full fat)
- 1 1/3 cup granulated sugar
- 6 tbsp cornstarch
- 2 tsp lemon zest
- ¼ tsp ground turmeric
- Powdered sugar to top
This recipe will result in 16 squares.
How to Make Vegan Lemon Bars
- Preheat oven to 350° F/175 C. Line an 8” x 8”/20cm x 20cm baking pan with parchment so there is some overlap (for easy removal).
- Make the shortbread base: In a medium bowl, combine the oat flour, rice flour, 5 tbsp/63 granulated sugar, shredded coconut, and salt. Stir to distribute evenly.
- Stir in the coconut oil until small clumps form.
- Add 1 tbsp/15ml water and stir until dough begins to hold together. Add more water as needed, just until holding together but still crumbly.
- Press dough into a lined pan, forming an even layer.
- Bake for 18-20 minutes until lightly brown at the edges.
- While the base is baking, prepare the lemon curd layer: In a medium pot, combine the granulated sugar, cornstarch, lemon zest, and turmeric. Whisk to distribute.
- Add enough coconut milk while whisking to form a thick slurry with no lumps. Once smooth, add the rest of the coconut milk and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture becomes thick and translucent.
- Pour curd over baked base and return to oven for 15 minutes until there is slight browning around the edges.
- Allow to cool for 30 minutes at room temperature before covering and moving to the fridge to cool for at least 2 hours, preferably overnight.
- Once completely cool, remove from pan. Dust with a generous layer of powdered sugar just before serving and cut into 2”/5cm squares. For the easiest cutting, heat a large knife under hot water (and dry it) and wash the knife between slices.
