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Vegan Lemon Bars (Gluten-Free, Eggless) Recipe

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★★★★★

4.2 from 20 reviews

These Vegan Lemon Bars are a delightful, gluten-free, and eggless treat featuring a buttery shortbread crust and a tangy lemon curd filling made with fresh lemon juice and creamy coconut milk. Perfectly sweetened and naturally colored with a hint of turmeric, they are easy to make and a refreshing dessert for any occasion.

Ingredients

Scale

Shortbread Crust

  • 1 Cup Gluten-Free All-Purpose Flour
  • 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
  • 1 Stick Vegan/Allergy-Free Butter (1/2 Cup melted)
  • ½ Tsp Vanilla Extract

Lemon Curd Filling

  • 1 1/2 Cups Granulated Sweetener (or preferred granulated sugar)
  • 3/4 Cup Fresh Lemon Juice
  • 5–6 TB Corn Starch or Arrowroot Starch
  • 1 Cup Full-Fat Unsweetened Canned Coconut Milk
  • 1/2 Tsp Ground Turmeric
  • ½ Tsp Pure Madagascar Bourbon Vanilla Extract (optional)

Topping

  • Powdered Sweetener (or preferred powdered sweetener, to top)

Instructions

  1. Preheat the oven: Set your oven to 350°F to prepare it for baking the lemon bars.
  2. Make the crust: In a mixing bowl, whisk together the gluten-free flour and granulated sweetener. Pour in the melted vegan butter and vanilla extract, mixing until the dough is thick and sticky.
  3. Prepare the pan: Line an 8×8-inch square baking pan with two long strips of parchment paper, allowing the paper to overhang the edges for easy removal.
  4. Form and bake the crust: Press the dough evenly into the lined pan to about 1/4 inch thickness. Bake in the oven for 18-20 minutes until lightly golden. Remove and let cool.
  5. Mix lemon filling: In a medium non-stick saucepan, whisk together granulated sweetener and starch until smooth. Add turmeric, lemon juice, and optional vanilla extract, then turn heat to medium, stirring until sugar dissolves.
  6. Add coconut milk and thicken: Gradually pour in coconut milk, stirring continuously until the mixture is smooth. Keep stirring every minute until it thickens into a gel-like consistency, then remove from heat.
  7. Assemble and bake: Pour the lemon filling over the cooled crust and smooth the top. Bake again at 350°F for 12-15 minutes until set.
  8. Cool and chill: Remove the bars and allow to cool completely at room temperature, then refrigerate for at least 1-2 hours, preferably overnight, to set fully.
  9. Cut and serve: Use the parchment paper edges to lift the bars from the pan. Dust the top with powdered sweetener and cut into 9 equal squares with a sharp knife.
  10. Store leftovers: Keep any remaining bars in an airtight container in the fridge for up to 7 days.

Notes

  • Use arrowroot starch as a gluten-free thickener alternative to cornstarch if desired.
  • The turmeric adds a subtle color and can be omitted if preferred.
  • Ensure the crust is fully cooled before adding the lemon filling to avoid mixing or sogginess.
  • For best flavor and texture, chill the bars overnight before serving.
  • You can substitute sweeteners with your preferred granulated or powdered sugar alternatives to suit dietary needs.
  • Line the pan with parchment paper for easy removal and clean edges when slicing.

Keywords: vegan lemon bars, gluten-free lemon bars, eggless lemon bars, vegan dessert, gluten free dessert, lemon curd bars, healthy lemon bars

Find it online: https://epicrecipebox.com/vegan-lemon-bars-gluten-free-eggless-recipe/