Vegan Gluten Free Lemon Bars
I am a huge fan of lemon desserts. Something about the tart and sweet combo makes me swoon. I was craving my Vegan Lemon Ricotta Cookies, but I didn’t have any vegan ricotta in the house. Needless to say the craving was real. After searching for eggless recipes, I found two, one from Nora Cooks, and another from Minimalist Baker. I sort of mashed the two of them into one recipe based off of ingredients I had and the result was pretty great! I feel like the filling alone would be good on anything. It might be put to use on pancakes or crepes for that yummy sour zing!
Method
The method of making this is fairly easy it gets baked off in two parts. Preheat the oven to 350° and get cooking! Mix all of the ingredients for the crust together and press it into a small parchment lined pan. Bake for 16-18 minutes, while that is baking combine the ingredients for the filling in a saucepan on medium heat. Whisk vigorously until thickened like a jam. Spread the filling into the baked crust and bake for another 15 minutes. I recommend letting these set in the fridge overnight. The flavor really melds together very well and the lemon and sugar mellow out overnight.
Vegan and Gluten Free Lemon Bars
Ingredients
Crust
- 1/2 cup gluten free flour
- 1/2 cup ground almonds
- 1 tbsp maple syrup
- 2 tbsp sugar
- 1/4 tsp salt
- 1/4 cup melted vegan butter
Filling
- 1 cup coconut milk
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- Salt to taste
Instructions
- Combine crust ingredients and bake in a small 8×8 or quarter sheet pan at 350° for 16-18 minutes.
- Heat through filling ingredients in a large sauce pot on a simmer until it is thickened to the consistency of a jam. Whisk vigorously to dissolve any clumps. Pour the filling into the baked crust. Bake again at 350° for 15 minutes.
- Cool completely and then place in the fridge overnight. When you're ready to serve, sprinkle additional powdered sugar on top and slice per your preference.
