Vegan Lemon Bars
These vegan lemon bars provide a delightful balance of tartness and sweetness, perfect for any occasion and tailored for gluten-free and eggless lifestyles.
Ingredients
For the Crust
- 1 cup Gluten-Free All-Purpose Flour provides structure
- ¼ cup Granulated Sweetener (or preferred granulated sugar) adds sweetness
- ½ cup Vegan/Allergy-Free Butter melted, ensures moisture and richness
- ½ tsp Pure Madagascar Bourbon Vanilla Extract contributes flavor
For the Filling
- 1 ½ cups Granulated Sweetener (or preferred granulated sugar) adds sweetness
- ¾ cup Fresh Lemon Juice offers tartness and moisture
- 5-6 tb Corn Starch or Arrowroot Starch thickens filling
- 1 cup Full-Fat Unsweetened Canned Coconut Milk adds creaminess and density
- ½ tsp Ground Turmeric adds subtle color
- ½ tsp Pure Madagascar Bourbon Vanilla Extract (optional) enhances flavor
- Powdered Sweetener (or preferred powdered sweetener, to top) for finishing touch
Instructions
Preparation
- Start by preheating your oven to 350°F. Lightly grease a baking pan with vegan butter.
- In a mixing bowl, combine gluten-free flour and ¼ cup granulated sweetener until well blended.
- Pour melted vegan butter into flour mixture and stir until cohesive and slightly crumbly.
- Add ½ tsp vanilla extract to the crust mixture, mix well, and transfer to prepared baking pan.
- Bake for about 10-15 minutes, until slightly golden.
Filling Preparation
- While the crust bakes, whisk together 1 ½ cups granulated sweetener, ¾ cup fresh lemon juice, and 5-6 tablespoons corn starch in a medium bowl.
- Add 1 cup coconut milk to the mixture and whisk until smooth.
- Stir in ½ tsp ground turmeric for color.
- Once the crust is baked, pour the lemon filling over it.
Baking
- Return the pan to the oven and bake for an additional 20-25 minutes.
- Remove from oven and let cool to room temperature.
- Once cool, sprinkle powdered sweetener on top and slice into squares or rectangles.
Notes
Store leftovers in an airtight container at room temperature for up to a day, or refrigerate for up to a week. For freezing, fully cool and wrap individually before placing in a freezer-safe container.