Vegan and Gluten Free Lemon Bars
These are the perfect bake-ahead dessert for the spring or summer time. The lemons really brighten up the dessert and the eggless custard makes a perfect lemon curd-like texture. Make these for a picnic or party in a snap!
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 8x8 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.